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Low carb lupin Zucchini Slice

Servings 1

This recipe is good for entertaining or for picnics or to take to work for lunch.  It can be eaten hot or cold. 

  • 1.5 cups Lupin Flour (200g)
  • 1/2 cup Polenta
  • 100 grams Feta cheese
  • 4 tablespoons Plain Yoghurt ((full cream used in calculations))
  • 1 Medium Zucchini
  • 3 tablespoons Fresh parsley (chopped)
  • 2 tablespoons Fresh Dill (chopped)
  • 2 tablespoons Fresh Mint (Chopped)
  • 10 Cherry Tomatoes (Cut in half)
  • 10 Olives (Sliced)
  • 1/2 cup EV Olive Oil
  • 4 Eggs
  • 1 clove Garlic (Crushed)
  • 1 teaspoon Bicarb Soda
  1. Preheat oven to 170C (plus fan) & Spray a medium sized loaf pan (11cm x 22cm) with oil and line with baking paper.
  2. Place grated zucchini in a colander, sprinkle with salt. Leave to stand for 15min.
  3. Using your hands squeeze out as much liquid as possible and set aside.
  4. Combine flour, polenta and soda in a large bowl.

    This cake is quite moist like a flourless cake!

  5. In another bowl combine eggs, yoghurt, fetta, parmesan, olives, oil, herbs and zucchini.
  6. Fold egg mixture into flour mixture.

    Batter will be sticky. Pour batter into prepared tin.

  7. Place sliced tomatoes on surface & Bake for 45 minutes or until golden and skewer inserted into the centre comes out clean.
  8. Allow to cool in tin for 5 minutes, then invert onto a wire rack to cool completely.