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Zucchini Carrot Slice

The perfect pick-me-up snack! Packed with delicious, wholesome ingredients, this slice is quick and easy to make and will become a favourite!

Prep time: 10 mins | Cook time: 30 mins | Makes: 16 small slices


450g firm silken tofu (otherwise known as ‘regular’ or ‘classic’ tofu)
1 & ½ cup chickpea flour
360g grated zucchini
180g grated carrot
2 tbsp nutritional yeast
2 tsp onion powder
1 tsp garlic powder
1 tsp baking powder
¾ tsp turmeric powder
¼ tsp black salt or salt, to taste
200g Almond & Cashew Persian Fetta


  1. Preheat the oven to 180°C. Line or grease a 20 cm square baking tray.
  2. Add the tofu to a blender or small food processor and pulse until very smooth. Alternatively, add the tofu to a large mixing bowl and blend using a stick blender.
  3. Add all ingredients except the Almond & Cashew Persian Fetta to a large mixing bowl and mix until combined. The batter should be very thick.
  4. Crumble the majority of the Almond & Cashew Persian Fetta into the bowl and fold through the batter.
  5. Scoop the batter into your baking tray and smooth the top.
  6. Crumble the remaining Almond & Cashew Persian Fetta on top of the slice and press it into the surface.
  7. Bake the slice for 30-35 minutes or until the surface is golden brown and the slice is baked through.
  8. Allow the slice to completely cool and cut into slices. Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 1 month.
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