Zucchini slice rose to national fame in the 1980s, when it appeared in the community cookbooks and fundraising compilations that ruled Australian kitchens, and it quickly became the answer to every school-lunchbox and picnic dilemma. It’s the savoury slice that launched a thousand variations — every family has their own, with the formula of eggs, self-raising flour, grated zucchini, bacon, and cheese proving endlessly forgiving and endlessly popular.
What makes it great is its practicality and its flavour in equal measure: golden and puffy when it comes out of the oven, it’s equally wonderful served warm for dinner or cold in slices for lunchboxes and picnics. The zucchini keeps it moist, the bacon and cheese make it savoury and satisfying, and the leftovers — famously — taste even better the next day.
