Courgette & carrot slice

This courgette and carrot slice is the perfect gluten-free, fibre-rich bread alternative. 6.5g protein per slice serves as a filling snack or the protein boost you need with your main meal.

Makes 12 slices


  • 300g courgette, grated and any excess water drained
  • 200g carrots
  • 240g or 1 large white onion, diced
  • 5 eggs
  • 4g baking powder
  • 1 heaped tsp herbs de Provence (or another herb mix)
  • 5 tbsp or 60g olive oil
  • 150g almond flour
  • 100g plant-based mozzarella cheese, grated
  • 2g salt
  • Black pepper to taste


  • Line a baking tin suitable for a loaf with parchment paper and grease with olive oil.
  • Preheat the oven to 170C with the fan function on.
  • Whisk the eggs, add the flour and mix well.
  • Add the grated courgette and carrot, as well as the diced onion and vegan mozzarella. Season with herbs de Provence, salt and pepper. Add the baking powder. Mix well.
  • Pour into the tin and bake for 30-40 min until the top is golden. Aim for a moist inside and check with a toothpick after 30 min whether it needs more time to bake.
  • Store in an airtight container in the fridge for up to 5 days or freeze for later consumption.