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

Scale

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

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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