Sweet Potato and Zucchini Slice (Gluten Free, Dairy Free with Nut-Free option)

This tasty, super healthy slice is perfect for lunch boxes. Being gluten-free and dairy-free it is filling and easy to digest and has a nut-free option, making it allergy-friendly.

At a glance

Approx 50 minutes


  • 2 medium sweet potatoes
  • 2 large zucchinis
  • 4 eggs (add an extra egg if making nut-free version)
  • 1 cup almond meal (or 1/3 cup coconut flour for nut free version)
  • 2 garlic cloves minced
  • 2 tablespoons fresh chives, roughly chopped
  • Pinch of sea salt
  • Pinch of black pepper
  • 1 packet feta, crumbled (optional)
  • 1 teaspoon chili flakes (optional)


  1. Pre-heat oven to 180 degrees C.
  2. Line a large baking dish with baking paper.
  3. Peel sweet potatoes and grate coarsely and place in large mixing bowl.
  4. Grate zucchini coarsely and add to mixing bowl.
  5. Add all remaining ingredients to the bowl and stir until well combined.
  6. Spoon mixture into the baking dish and gently spread evenly.
  7. Place in the oven and cook for approximately 35-40 minutes until set and golden on top.
  8. Allow to cool for a few minutes before cutting into rectangles and serving. Also delicious served cold.