Baked Pumpkin and Zucchini Slice

Baked Pumpkin Slice

This Pumpkin and Zucchini Slice is perfect for adults and for kids. I bake this a lot for my 11 month old son and he loves this. It provides him with a good serve of vegetables and protein from the eggs and goats feta. When I bake this recipe I usually pour it into a square slice tin to bake as it’s so much quicker than filling a muffin tray. Once baked and cool I slice it into soldiers which are perfect for little hands to pick up. It also makes for a relatively mess free snack or meal, which is always a bonus! If you do have the time this recipe will work in a muffin tin, simply reduce the baking time to 15 minutes.

Happy sprouting, baking and cooking!

x Danielle

Baked Pumpkin and Zucchini Slice


1 zucchini, approx. 190g

¼ pumpkin, skin removed, approx. 190g

½ tsp sea salt

2 eggs

¼ C olive oil

75g goats feta, crumbled

190g brown rice flour

30g tapioca flour

1 tsp baking powder


Preheat your oven to 180°C, fan forced. Grease and line a square brownie tin (20cm x 20cm).

Finely grate the zucchini and pumpkin, and add to a large mixing bowl. Add the salt, eggs, olive oil and goats feta. Using a fork beat the mixture together until well combined.

Add the brown rice flour, tapioca flour and baking powder. Mix until combined.

Pour the mixture into your brownie tin and bake in the oven for 45 minutes. Until cooked through and golden brown.

Allow to cool before serving.

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