Have you ever craved a savory, cheesy baked treat that’s as satisfying as it is versatile? The zucchini cheese muffin slab is the answer to all your snack-time dilemmas. This dish combines the delicate flavors of zucchini, the richness of cheese, and the fluffiness of muffins into a convenient slab. It’s ideal for sharing, quick lunches, or even as a side dish for soups and salads. Best of all, it’s simple to make and guaranteed to impress.
Let’s dive into how you can whip up this delicious recipe with ease!
Why You’ll Fall in Love with Zucchini Cheese Muffin Slab
- Flavor Explosion: The blend of shredded cheese, garlic, and zucchini creates a deliciously savory bite.
- Great for Sharing: Perfectly portioned for serving at gatherings or slicing into snack-sized pieces.
- Nutrient-Packed: Zucchini adds a healthy dose of fiber, vitamins, and moisture.
- Quick and Easy: A no-fuss recipe that comes together in under an hour.
Ingredients for Zucchini Cheese Muffin Slab
Here’s everything you need for this recipe:
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini (grated) | 2 (300g / 10 oz, ~7 inches long) |
| Cooking salt/kosher salt | ¾ tsp |
| Shredded cheese (cheddar, tasty, or colby) | 2 cups (tightly packed) |
For Decorative Topping
| Ingredient | Quantity |
|---|---|
| Zucchini (sliced thinly) | 1 medium |
| Extra virgin olive oil | 1 tsp |
| Black pepper | Pinch |
| Sea salt flakes (optional) | 2 pinches |
Dry Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose/plain flour | 2¾ cups |
| Baking powder | 3½ tsp |
| Baking soda/bi-carbonate of soda | ½ tsp |
| Cooking salt/kosher salt | ½ tsp |
Wet Ingredients
| Ingredient | Quantity |
|---|---|
| Garlic cloves (crushed) | 2 |
| Milk (preferably full-fat) | 1 cup (at room temp) |
| Unsalted butter (melted, cooled) | 50g / 3 tbsp |
| Neutral oil (e.g., canola) | 3 tbsp |
| Large eggs (room temp) | 2 (55g/2 oz each) |
| White vinegar | 1 tsp |
Step-by-Step Instructions
1. Prepare the Zucchini
- Grate the zucchini using a box grater.
- Toss the grated zucchini with salt and let it sit for 20 minutes to sweat out excess moisture.
- Grab handfuls of zucchini and squeeze out as much liquid as possible. You should have 2 tightly packed cups of grated zucchini.
2. Get Your Decorative Topping Ready
- Slice the third zucchini thinly for decoration. You can use long strips or thin coins.
- Toss the zucchini slices with olive oil and black pepper for added flavor.
3. Preheat Your Oven
- Preheat your oven to 200°C (400°F) or 180°C (fan-forced).
- Lightly grease a 23x33cm (9×13-inch) metal pan with butter.
- Line the pan with parchment paper, leaving some overhang to make it easier to lift out the slab later.
4. Mix the Batter
- In a large bowl, whisk together all the dry ingredients until well combined.
- In a separate bowl, whisk the wet ingredients until smooth.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined. A few lumps are fine.
5. Add Zucchini and Cheese
- Fold the grated zucchini and shredded cheese into the batter. Be careful not to overmix, as this can make the slab dense.
6. Assemble and Bake
- Scrape the batter into the prepared pan and smooth the surface with a spatula.
- Arrange the zucchini slices on top for decoration.
- Bake for 40 minutes, or until a skewer inserted into the center comes out clean.
7. Cool and Serve
- Sprinkle the top with sea salt flakes for a finishing touch.
- Let the slab cool in the pan for 10 minutes, then use the parchment paper overhang to lift it onto a cooling rack.
- Cool for another 10 minutes before slicing into 15–20 pieces.
Serving Suggestions
- Enjoy warm with a smear of butter for extra richness.
- Serve alongside a fresh green salad or tomato soup for a balanced meal.
- Pack slices into lunchboxes for an easy, on-the-go snack.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | 6 g |
| Carbohydrates | 20 g |
| Fat | 8 g |
| Fiber | 2 g |
Tips for the Best Zucchini Cheese Muffin Slab
- Choose the Right Cheese: Use a cheese that melts well, like cheddar or colby.
- Don’t Skip the Squeeze: Removing moisture from the zucchini is crucial for the perfect texture.
- Avoid Overmixing: Overworking the batter can make the slab tough instead of light and fluffy.
- Customize Your Toppings: Try sprinkling sesame seeds or grated parmesan for added crunch and flavor.
FAQs
1. Can I make this recipe gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend for baking. The texture may vary slightly.
2. How do I store leftovers?
Store the slab in an airtight container in the refrigerator for up to three days. Reheat slices in the microwave or oven before serving.
3. Can I freeze the slab?
Absolutely! Wrap individual slices in plastic wrap, place them in a freezer-safe container, and freeze for up to three months. Thaw in the refrigerator overnight before reheating.
4. What other vegetables can I use?
You can add grated carrot, finely chopped spinach, or diced bell peppers for extra variety.
5. Can I make this vegan?
Yes! Use plant-based milk, vegan cheese, and egg substitutes like flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
6. What can I pair with this dish?
Pair your zucchini cheese muffin slab with roasted vegetables, a hearty stew, or even a dollop of sour cream for added flavor.
Conclusion: Your New Favorite Savory Snack
The zucchini cheese muffin slab is a delightful twist on traditional muffins. With its cheesy goodness, moist texture, and vibrant zucchini topping, it’s sure to become a go-to recipe in your kitchen. Whether you’re feeding a crowd or looking for a make-ahead snack, this versatile dish has you covered.
So what are you waiting for? Preheat your oven and get baking!
Zucchini Cheese Muffin Slab: The Perfect Savory Treat
- Total Time: 1 hour
- Yield: 15–20 pieces 1x
Description
Satisfy your savory cravings with this Zucchini Cheese Muffin Slab! Bursting with cheesy goodness and packed with nutrient-rich zucchini, it’s the ultimate snack, side dish, or lunchbox addition. Easy to make, share, and customize, this fluffy and flavorful slab is a guaranteed hit.
Ingredients
- 2 zucchinis (grated; ~300 g/10 oz, about 7 inches long)
- ¾ tsp cooking salt or kosher salt
- 2 cups shredded cheese (cheddar, tasty, or Colby)
For Decorative Topping:
- 1 medium zucchini (sliced thinly)
- 1 tsp extra virgin olive oil
- Pinch of black pepper
- 2 pinches sea salt flakes (optional)
Dry Ingredients:
- 2¾ cups all-purpose/plain flour
- 3½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cooking salt or kosher salt
Wet Ingredients:
- 2 garlic cloves (crushed)
- 1 cup milk (preferably full-fat, at room temperature)
- 50 g (3 tbsp) unsalted butter (melted, cooled)
- 3 tbsp neutral oil (e.g., canola)
- 2 large eggs (room temperature; 55 g/2 oz each)
- 1 tsp white vinegar
Instructions
Prepare the Zucchini:
- Grate the zucchinis using a box grater.
- Toss grated zucchini with salt and let it sit for 20 minutes to draw out excess moisture.
- Squeeze out as much liquid as possible. You’ll need 2 tightly packed cups of grated zucchini
2. Get the Decorative Topping Ready:
- Thinly slice the third zucchini into long strips or thin coins.
- Toss slices with olive oil and black pepper for flavor.
3. Preheat Your Oven:
- Set your oven to 200°C (400°F) or 180°C (fan-forced).
- Lightly grease a 23×33 cm (9×13-inch) metal pan with butter.
- Line the pan with parchment paper, leaving an overhang for easy removal.
4. Mix the Batter:
- In a large bowl, whisk together the dry ingredients until combined.
- In a separate bowl, whisk the wet ingredients until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined (a few lumps are okay).
5. Add Zucchini and Cheese:
- Fold in the grated zucchini and shredded cheese. Avoid overmixing to keep the batter light and fluffy.
6. Assemble and Bake:
- Spread the batter evenly in the prepared pan.
- Arrange the decorative zucchini slices on top.
- Bake for 40 minutes, or until a skewer inserted into the center comes out clean.
7. Cool and Serve:
- Sprinkle sea salt flakes on top for extra flavor.
- Cool in the pan for 10 minutes, then transfer to a wire rack using the parchment paper overhang.
- Let cool for another 10 minutes before slicing into 15-20 pieces.
Notes
- Customize Your Veggies: Add grated carrots, chopped spinach, or diced bell peppers for variety.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend.
- Storage: Store in an airtight container in the fridge for up to three days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to three months.
- Vegan Adaptation: Use plant-based milk, vegan cheese, and flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Snack/Side Dish
- Method: Baking
- Cuisine: Fusion