Vegetable and Ham Slice (Printable)

Moist savory slice packed with zucchini, carrot, peppers, spinach, and ham. Perfect for meals on-the-go.

# What You Need:

→ Vegetables

01 - 1 cup grated zucchini, squeezed dry
02 - 1 cup grated carrot
03 - 1 small red bell pepper, finely diced
04 - 1 small onion, finely chopped
05 - 2 cups baby spinach, chopped

→ Ham & Cheese

06 - 1 cup ham, diced
07 - 1 cup cheddar cheese, grated

→ Wet Ingredients

08 - 5 large eggs
09 - 1/3 cup milk
10 - 1/4 cup olive oil

→ Dry Ingredients

11 - 1 cup self-raising flour
12 - 1/2 tsp baking powder
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper

→ Herbs

15 - 2 tbsp chives or parsley, finely chopped

# How to Make It:

01 - Preheat oven to 350°F. Grease and line a 9x5 inch loaf pan with baking paper.
02 - Whisk together eggs, milk, and olive oil in a large bowl until well combined.
03 - Add grated zucchini, carrot, spinach, bell pepper, onion, ham, and cheese. Stir to combine.
04 - Sift together self-raising flour, baking powder, salt, and pepper in a separate bowl.
05 - Fold dry ingredients and chopped herbs into wet mixture until just combined.
06 - Pour batter into prepared loaf pan and smooth the top evenly.
07 - Bake for 40 minutes until golden and a skewer inserted into center comes out clean.
08 - Cool in pan for 10 minutes before transferring to wire rack. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It uses up those extra vegetables from your garden or farmers market haul
  • Slices travel beautifully and taste even better the next day
  • The whole thing comes together in one bowl with minimal fuss
02 -
  • Over squeezing the zucchini is better than under squeezing it
  • Mixing until just combined keeps the texture tender
  • The skewer test is crucial, under baked centers collapse as they cool
03 -
  • Let the slice cool completely before wrapping for storage
  • A glass loaf pan browns the edges more evenly than metal

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