My mum sent me this recipe from her hand written book and told me it was a must try. As with most of her recipes it was light on instruction details. I guess space is precious in her recipe book LOL. But, never the less I managed to figure out the instructions without having to message her at 5am her time and wait for a response. This coconut almond zucchini slice is perfect for the upcoming zucchini season. In New Zealand we call zucchini ‘courgette’ and it is very much a seasonal vegetable. I recently visited home in August last year, the middle of winter and was SHOCKED to see courgette at $32/kg. That’s around $16/lb! Here in California i rarely pay more than $3 per pound.
Zucchini coconut almond slice ingredients
This recipe is the perfect way to use up excess zucchinis you may have in your summer vegetable garden. Zucchinis are a great addition to baked goods as they mainly consist of water and add a tonne of moisture.
This recipe has a basic shortbread crust made from creamed butter and granulated sugar and all purpose flour. It is then topped with an egg based ‘custard’ mixture that has a tonne of texture. Shredded coconut, sliced almonds, chocolate chips and shredded zucchini all add textural elements to this recipe.
The chocolate chips
I used milk chocolate chips when I made my slice. Semi-sweet or white chocolate would also work. I would avoid bittersweet as the recipe itself is already on the less sweet side (despite the 2 cups of brown sugar).
Sliced vs slivered almonds
As you can see my mum’s hand written recipe calls for slivered almonds, yet mine calls for sliced. The truth is I had a big bad of sliced almonds in my pantry that I need to use, so didn’t want to buy slivered almonds just for this recipe. Both would work fine and still give a crunchy textural element.
Check out these other recipes from my mum’s recipe book
Did you try this recipe? Let me know your thoughts in the comments below. As always, don’t forget to tag us in your photos on social media @mandy.macc.bakes.
Zucchini Coconut Almond Slice
This zucchini coconut slice recipe is perfect for using up those extra summer zucchini. This slice is not too sweet and has a lot of great texture, plus you get in a serve of veggies!
Preheat oven to 375F
Line a 9x13" pan with parchment paper and grease sides
Cream butter and sugar until light and fluffy
Add flour and mix until combined
Press an even layer of the mixture into prepared pan and bake for 10 minutes
In a large bowl, lightly whisk eggs
Add remaining topping ingredients and stir to combine
Pour topping mixture of par-baked base and spread evenly
Bake for another 25-30 minutes until topping is set
Let cool completely in a pan before removing
Cut into slices with a serrated knife