Description

The Zucchini Cheese Muffin Slab is a savory and golden delight that combines tender zucchini with cheesy goodness. Perfect for brunch, snacks, or meal prep, this dish is versatile, wholesome, and irresistibly delicious. Enjoy it warm or cold, topped with a decorative zucchini layer for a touch of elegance.

Ingredients

2 zucchinis (300 g / 10 oz), grated
3/4 tsp cooking salt or kosher salt
2 cups shredded cheese (e.g., cheddar, tightly packed)

Decorative Topping:

1 medium zucchini
1 tsp extra virgin olive oil
Pinch of black pepper
2 pinches sea salt flakes (optional)

Dry Ingredients:

2 3/4 cups plain/all-purpose flour
3 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cooking salt or kosher salt

Wet Ingredients:

2 garlic cloves, crushed
1 cup milk (preferably full-fat)
50 g / 3 tbsp unsalted butter, melted
3 tbsp neutral oil (e.g., canola)
2 large eggs (room temperature)
1 tsp white vinegar

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Instructions

Prepare the Zucchini

Grate 2 zucchinis and toss with 3/4 tsp salt in a bowl.
Let sit for 20 minutes to draw out moisture. Squeeze handfuls of zucchini to remove excess liquid until you have 2 tightly packed cups.

2. Prep the Decorative Topping

Slice the third zucchini into thin strips, coins, or ribbons.
Toss with olive oil and a pinch of black pepper. Set aside.

3. Prepare the Batter

Preheat oven to 200°C/400°F (180°C fan-forced).
Grease a 23×33 cm (9×13-inch) metal pan with butter and line with parchment paper, leaving an overhang.
In a large bowl, whisk dry ingredients: flour, baking powder, baking soda, and salt.
In a separate bowl, whisk wet ingredients: garlic, milk, melted butter, oil, eggs, and vinegar.

4. Combine and Fold

Pour wet ingredients into dry ingredients. Stir gently until mostly combined.
Fold in grated zucchini and shredded cheese. Avoid overmixing.

5. Assemble and Bake

Spread batter into the prepared pan. Smooth the surface.
Arrange decorative zucchini slices on top.
Bake for 40 minutes or until a skewer inserted in the center comes out clean.

6. Cool and Serve

Sprinkle sea salt flakes over the slab.
Cool in the pan for 10 minutes, then lift using parchment paper.
Cool for another 10 minutes before slicing. Serve warm with butter if desired

Notes

Use sharp cheddar or mix in parmesan for extra flavor.
Salting and squeezing the zucchini prevents a soggy batter.
Add herbs like parsley or chives for an extra burst of flavor.
Make it gluten-free by using a gluten-free all-purpose flour blend.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Savory Bakes
Method: Baking
Cuisine: International