zucchini and cranberry slice

I like to make something each week (well when I could be bothered) for the kids to take in their lunches as a small treat. This ‘something’ needs to be mostly healthy, low(ish) in sugar and be good enough to share with friends (who apparently have favourites and have started making baking requests.)

This slice started as a loaf – but i got sick of how long it took to cool all the way through so I thought making it a slice would make things easier. And I was right. It takes less time to cook AND it’s easier to cut up for lunch treats.


  • 2 cups SR flour
  • 1 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 200g grated zucchini – excess liquid squeezed out (this is very important)
  • 1 cup dried cranberries
  • ¾ cup vegetable oil
  • ⅓ cup milk
  • 1 teaspoon vanilla essence


  1. Preheat the oven to 190C
  2. Grease and line a slice tin
  3. In a large bowl, mix the dry ingredients together – the flour, sugar, baking powder and cinnamon
  4. In a smaller bowl whisk the wet ingredients together – the oil, the milk and the vanilla – until completely combined
  5. Add the zucchini and cherries to the dry ingredients and mix through until the strands of zucchini are coated with the flour mixture
  6. Make a well in the centre of the dry ingredients and add the wet ingredients
  7. Gently mix with a wooden spoon till combined – do NOT overmix
  8. Pour into the slice tin, smoothing the top
  9. Bake for 30-35 minutes or until a skewer comes out clean


You can use chopped cherries or raspberries, or grate carrot and zucchini and add sultanas.