Save This hearty slice combines grated zucchini, carrot, spinach, and red bell pepper with savory diced ham and sharp cheddar cheese. The batter comes together quickly with self-raising flour, eggs, and milk, then bakes into a golden, moist loaf that's perfect for slicing and packing.
Ideal for meal prep, this slice keeps well in the refrigerator for up to three days and can be served warm or at room temperature. The vegetables add moisture and nutrition while the ham provides satisfying protein.
Customize easily by swapping cheddar for Swiss or feta, or make it vegetarian by adding corn or mushrooms instead of ham. Serve alongside a crisp green salad or with tomato relish for a complete meal.
The smell of this bake filling the kitchen takes me back to weekend brunches with friends who would drop by unannounced. I started making it because I needed something that could feed a crowd without requiring last minute fuss. Now it is my go to for those lazy weekend mornings when everyone gathers around the island counter.
Last summer my sister claimed she could not eat vegetables until I served her this slice warm from the oven. She went back for thirds and finally admitted the zucchini was actually delicious. Now she asks for the recipe every time her kids have sports practice.
Ingredients
- Grated zucchini squeezed dry: This step prevents a soggy center and I learned it after three failed attempts
- Grated carrot: Adds natural sweetness and keeps the slice incredibly moist
- Red bell pepper: Brings little bursts of color and sweetness in every bite
- Fresh baby spinach: Wilts down beautifully during baking and nobody notices they are eating greens
- Diced ham: Provides salty pockets throughout the slice
- Cheddar cheese: Creates those irresistible cheesy strands when you cut a warm slice
- Eggs milk and olive oil: The trio that keeps everything tender and rich
- Self raising flour: Gives just enough structure without becoming breadlike
- Fresh herbs: Chives or parsley add a fresh finishing note that cuts through the richness
Instructions
- Preheat your oven:
- Get it to 180°C (350°F) and line your loaf pan with baking paper so nothing sticks
- Whisk the wet mixture:
- Beat the eggs milk and olive oil until they turn creamy and combined
- Add the vegetables and ham:
- Throw in the zucchini carrot spinach bell pepper onion ham and cheese and give it a good stir
- Mix the dry ingredients:
- In another bowl sift together the flour baking powder salt and pepper
- Combine everything:
- Fold the dry mixture and herbs into the vegetables until just combined
- Bake to golden perfection:
- Pour into your prepared pan smooth the top and bake for 40 minutes until a skewer comes out clean
- Rest before serving:
- Let it cool in the pan for 10 minutes then turn it onto a wire rack
Save This recipe became a staple during those busy weeknight sports seasons when everyone needed to eat at different times. I would bake two loaves on Sunday and they would disappear by Tuesday. The house would smell amazing and dinner was solved for days.
Making It Your Way
Swap the ham for cooked bacon or leave it out entirely for a vegetarian version. I have used whatever cheese is in the fridge from Swiss to feta and each variation brings something different.
Serving Ideas
Serve it warm with a dollop of sour cream and extra fresh herbs or pack it cold for picnics. A crisp green salad on the side makes it feel like a complete meal.
Storage Tips
This slice keeps beautifully in the refrigerator for up to three days. I wrap individual portions in plastic wrap for grab and go lunches.
- Freeze slices wrapped separately for up to two months
- Reheat in the microwave for 30 seconds or toast until warm
- It tastes just as good at room temperature as it does hot
Save There is something deeply satisfying about slicing into a homemade bake that you know will feed people you love. Hope this becomes a favorite in your kitchen too.
Recipe FAQs
- → Can I make this slice ahead of time?
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Yes, this slice is excellent for meal prep. It keeps well refrigerated for up to 3 days and can be eaten cold or gently reheated. The flavors often improve after resting overnight.
- → How do I prevent the slice from being soggy?
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Be sure to squeeze excess moisture from the grated zucchini before adding it to the batter. This step is crucial for achieving the right texture and preventing a dense, wet result.
- → Can I freeze this vegetable and ham slice?
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Absolutely. Wrap individual slices or the whole loaf tightly in plastic wrap and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently before serving.
- → What can I substitute for self-raising flour?
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Use 1 cup (125 g) all-purpose flour plus 1½ teaspoons baking powder. This combination mimics self-raising flour and will give you the same lift and texture.
- → How do I know when it's fully baked?
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Insert a skewer or toothpick into the center—it should come out clean or with just a few moist crumbs. The top should be golden brown, and the edges should start pulling away from the pan slightly.
- → Can I add other vegetables?
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Certainly. Try adding corn, grated sweet potato, finely chopped mushrooms, or diced bell peppers in different colors. Just keep the total vegetable quantity roughly the same to maintain the proper batter consistency.
