Description

This Zucchini Cheese Muffin Slab is a savory baked treat perfect for breakfast, brunch, or a snack. Packed with fresh zucchini and shredded cheese, it combines moist, tender crumb with a delightful cheesy flavor and a decorative zucchini topping. Easy to prepare and ideal for serving a crowd, this recipe highlights the subtle sweetness of zucchini balanced with savory notes from cheese and garlic.

Ingredients

Scale

Vegetables

2 zucchinis (300g / 10 oz, ~17cm/7″ long)
1 medium zucchini (for decorative topping)

Dry Ingredients

2 3/4 cups plain/all-purpose flour
3 1/2 tsp baking powder
1/2 tsp baking soda (bi-carbonate of soda)
3/4 tsp cooking salt / kosher salt
1/2 tsp cooking salt / kosher salt

Wet Ingredients

2 garlic cloves, crushed or finely grated
1 cup milk (preferably full fat, at room temp)
50g / 3 tbsp unsalted butter, melted and cooled
3 tbsp neutral oil (canola, vegetable, or peanut)
2 large eggs (55g/2 oz each), at room temperature
1 tsp white vinegar

Cheese

2 cups shredded cheese (cheddar, tasty, colby, or pre-shredded)

Decorative Topping

1 tsp extra virgin olive oil
Pinch black pepper
2 pinches sea salt flakes (optional, for sprinkling at end)

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Instructions

Prepare the Zucchini: Grate 2 of the zucchinis using a box grater and toss with 3/4 tsp salt. Set aside for 20 minutes to sweat. Afterward, squeeze out excess liquid until you have 2 tightly packed cups of zucchini. Set aside.
Make Decorative Topping: Finely slice the third zucchini into long strips or thin coins. Toss the slices with 1 tsp extra virgin olive oil and a pinch of black pepper. Set aside for topping the batter later.
Preheat Oven and Prepare Pan: Preheat your oven to 200°C (400°F) or 180°C (fan-forced). Lightly grease a 23 x 33 cm (9 x 13 inch) metal pan with butter and line it with parchment paper, ensuring some overhang to lift the slab out easily after baking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and 1/2 tsp salt until fully combined. Make a well in the center of the dry ingredients for the wet mixture.
Combine Wet Ingredients: In a separate bowl, whisk the crushed garlic, milk, melted butter, neutral oil, eggs, and white vinegar until smooth and combined.
Form the Batter: Pour the wet ingredients into the well made in the dry mixture. Stir gently with a wooden spoon until the flour is mostly incorporated but still slightly visible; avoid overmixing to prevent a tough crumb.
Add Zucchini and Cheese: Fold the squeezed zucchini and shredded cheese into the batter carefully, maintaining some lumps for texture.
Assemble and Bake: Transfer the thick batter into the prepared pan and smooth the surface. Arrange the prepared zucchini slices on top decoratively. Bake for 40 minutes or until a skewer inserted in the center comes out clean.
Cool and Serve: Remove from the oven and sprinkle with sea salt flakes if using. Cool in the pan for 10 minutes, then use the parchment paper overhang to lift the slab onto a cooling rack. Peel off the parchment paper and let cool for another 10 minutes. Cut into 15-20 pieces and serve warm, optionally with a smear of butter.

Notes

Make sure to squeeze the zucchini to remove as much excess moisture as possible to avoid a soggy muffin slab.
Using pre-shredded cheese at room temperature helps it integrate better into the batter.
The white vinegar reacts with the baking soda to help the muffins rise and create a light texture.
This recipe yields a thick batter that may seem dense but bakes into a moist, tender slab.
The slab can be served warm with butter or cooled completely and stored in an airtight container for several days.
Sea salt flakes are optional but add a nice finishing touch and flavor contrast when sprinkled on top after baking.

Nutrition

Serving Size: 1 piece (if cut into 20 pieces)
Calories: 150 kcal
Sugar: 2 g
Sodium: 220 mg
Fat: 8 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1.5 g
Protein: 6 g
Cholesterol: 45 mg