Sourdough Zucchini Slice

This easy sourdough zucchini slice is packed with zucchini, bacon and cheese for a savory bake that's perfect hot or cold. A delicious way to use up sourdough discard, extra eggs and garden zucchini.

Course Main Course, Snack

Cuisine Australian

Keyword Sourdough Discard

Prep Time 10

Cook Time 50

Total Time 1

Servings squares

Calories 297kcal

Author Kate Freebairn

Equipment

Square Baking Pan (9" x 9")

Ingredients

6 Eggs (total weight 320g)
90 g Vegetable Oil
100 g Sourdough Discard
200 g All-purpose Flour
250 g Zucchini (shredded, moisture squeezed out - see notes)
100 g Bacon (diced)
100 g Carrot (shredded)
85 g Red Onion (diced)
230 g Cheddar Cheese (shredded)
10 g Baking Powder
5 g Salt
3 g Pepper

Instructions

Before you start, make sure you have all the vegetables prepared - shred the zucchini and carrot and dice the onion. You'll also need to shred the cheese and dice the bacon too!
Place the shredded zucchini into a flour sack tea towel and squeeze all the excess moisture out - you want as little moisture in the zucchini as possible!
Line a 9" x 9" pan with parchment paper and spray lightly with olive oil to ensure the sourdough zucchini slice doesn't stick.
Add the eggs, oil, flour and sourdough discard to a large bowl and whisk until well combined.
Then, on top of the egg mixture, add the shredded zucchini and carrot, diced onion and bacon, shredded cheddar cheese, baking powder, salt and pepper. Stir all this together to form a thick batter.
Pour this into your prepared pan and bake at 180ºC/350ºF for around 50 minutes - or until the slice is baked through and golden on top. Make sure you check the middle - it should be set and not wobbly.
Remove from the oven and allow to cool in the pan for 10 minutes before carefully using the parchment paper to lift it out of the pan to cool on a wire rack.

Notes

Zucchini - I've used 2 medium zucchini. The zucchini weighed around 550g before I squeezed the moisture out and then 250g after squeezing out all the liquid. I've used the "squeezed" weight in the recipe above. To make sure I've gotten all the liquid out, I shredded the zucchini first and then added it to a flour sack tea towel with a little sprinkle of salt and left it for 20 minutes, before squeezing. This makes sure you get as much liquid out as possible.

Cheddar Cheese - I've used a 50/50 blend of American Sharp Cheddar (Kirkland Brand) and Australian Cheddar, so you'll notice that there are two different color cheeses in my bowl. This is just personal preference. You can use whatever cheese you like to eat.

Nutrition