Zucchini Slice

Guide generated from: “Julie Goodwin cooks Zucchini Slice” — Julie Goodwin's own channel · 6 min 30 s · Step times come from the video's transcript; quantities checked against her written recipe (from her book Classic, on juliegoodwin.com.au). Tap any step to jump the video there; double-tap left/right halves to skip back/forward 5 seconds.

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🛒 Ingredients — ✓ from Julie's written recipe (makes 12 pieces)

2 zucchini, grated — you're after about 3 cups of grated veg all up besides the onion (her on-camera rule)
1 large brown onion, finely diced
3 rashers bacon, finely chopped — from your butcher, or leave it out (see Step 3)
1 cup (120 g) tasty cheese, grated
1 cup (150 g) self-raising flour — gluten-free SR flour swaps in cup-for-cup (see Step 7)
1 tsp salt · ½ tsp ground white pepper
½ cup (125 ml) vegetable or olive oil
5 eggs
Optional mix-ins from her note: corn kernels (she adds corn in the video), grated carrot, spring onion, shredded beans

🥕 From your box & our makers

Zucchini - Green (ea, approx. 200 g) — our #2 best-selling veg; two from the box is spot on
Free-range Eggs - Somerville Egg Farm (12 eggs, 700 g) — a dozen covers Julie's usual double batch
Onion - Brown (ea, approx. 180 g)
Capsicum - Red (ea, approx. 250 g) — our pick for the veggie-drawer mix-ins
Her other mix-ins are all in the shop too: Corn Cobb - Local (ea), Carrots - Local - bag (1kg), Spring Onion (bunch), Beans - Green - Premium hand-picked (per 100 g)
Bacon isn't a Jointly line — your butcher has you covered, or go vegetarian (see Step 3)
Cheese is a pantry item — or try Boatshed Cheese - Cheddar (170 g, aged 12 months) from our makers
Lievito - Peasant S/Dough Batard or White Sour Batard — the “good bread” for the dinner serve

🧰 Equipment · ⏱ Timing

A lamington tin, about 30 × 20 cm (her written recipe: 18 × 28 cm base) · spray oil + baking paper · a box grater, big bowl and whisk · a cooling rack
About 10 minutes hands-on, then 170°C for 35–40 minutes (the video says 25–30 — see Step 9)
Makes 12 generous pieces — breakfast, lunchbox or dinner. Freezer win: it defrosts beautifully, so Julie usually makes a double or triple batch