Zucchini Cheese Muffin Slab Recipe
Introduction
This zucchini cheese muffin slab is a savory, moist treat perfect for any time of day. Bursting with cheesy flavor and tender zucchini, it’s easy to slice and share, making it great for gatherings or quick snacks.
Ingredients
- 2 zucchinis (about 300g / 10 oz, ~17cm / 7″ long)
- 3/4 tsp cooking salt / kosher salt
- 2 cups (tightly packed) shredded cheese at room temperature (cheddar, tasty, or colby; pre-shredded works well)
- 1 medium zucchini (for decoration)
- 1 tsp extra virgin olive oil
- Pinch black pepper
- 2 pinches sea salt flakes (optional, for sprinkling at the end)
- 2 3/4 cups plain / all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp baking soda / bicarbonate of soda
- 1/2 tsp cooking salt / kosher salt
- 2 garlic cloves (crushed or finely grated)
- 1 cup milk (preferably full fat, at room temperature)
- 50g / 3 tbsp unsalted butter (melted and cooled)
- 3 tbsp neutral oil (canola, vegetable, or peanut oil)
- 2 large eggs (55g / 2 oz each, at room temperature)
- 1 tsp white vinegar
Instructions
- Step 1: Grate 2 zucchinis using a box grater. Toss them with 3/4 tsp salt and set aside for 20 minutes. Then, squeeze out excess liquid until you have 2 very tightly packed cups. Set aside.
- Step 2: Finely slice the 3rd zucchini into long strips or thin coins for decoration. Toss with olive oil and a pinch of black pepper.
- Step 3: Preheat the oven to 200°C / 400°F (180°C fan-forced). Lightly grease a 23 x 33 cm (9 x 13″) metal pan with butter and line it with baking paper, leaving an overhang for easy removal.
- Step 4: In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and crushed garlic. Make a well in the center.
- Step 5: In a separate bowl, whisk the wet ingredients: milk, melted butter, oil, eggs, and vinegar until combined.
- Step 6: Pour the wet ingredients into the dry and mix gently with a wooden spoon until the flour is mostly incorporated but still slightly visible.
- Step 7: Fold in the grated zucchini and shredded cheese, mixing just enough to combine. The batter will be thick; avoid overmixing to keep it tender.
- Step 8: Transfer the batter into the prepared pan and smooth the surface. Arrange the decorative zucchini slices on top.
- Step 9: Bake for 40 minutes or until a skewer inserted into the center comes out clean.
- Step 10: Remove from oven, sprinkle with sea salt flakes if using, and cool in the pan for 10 minutes. Use the paper overhang to lift the slab onto a cooling rack and remove the paper. Let cool for at least 10 more minutes before cutting.
- Step 11: Cut into 3 x 5 or 4 x 5 pieces. Serve warm with a smear of butter if desired—it’s especially delicious that way!
Tips & Variations
- Use a mix of flavorful cheeses like cheddar and colby for a richer taste.
- Don’t skip squeezing the zucchini dry; too much moisture can make the muffins soggy.
- Add fresh herbs like thyme or chives to the batter for extra aroma.
- For a gluten-free version, substitute plain flour with a gluten-free blend suitable for baking.
Storage
Store leftover zucchini cheese muffin slab in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices gently in a microwave or oven until warm. It also freezes well—wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of vegetable instead of zucchini?
Yes, grated carrots or grated pumpkin can be good alternatives, but adjust moisture content by squeezing excess liquid to keep the batter from becoming too wet.
Why do I need to use both baking powder and baking soda?
Baking powder provides general leavening, while baking soda helps with browning and reacting with the acidic vinegar for better rise and texture.
Print
Zucchini Cheese Muffin Slab Recipe
- Total Time: 1 hour 10 minutes
- Yield: 15 to 20 pieces 1x
- Diet: Vegetarian
Description
This Zucchini Cheese Muffin Slab is a savory, moist, and cheesy baked good perfect for a snack or side dish. It features grated zucchini to add moisture and texture, plenty of shredded cheese for rich flavor, and a lightly salted topping of zucchini slices. Baked in a slab pan, it’s easy to cut into muffins or squares and served warm with a touch of butter for extra indulgence.
Ingredients
Scale
Vegetables
- 2 zucchinis (300g / 10 oz, ~17cm/7″ long)
- 1 medium zucchini (for decoration)
- 2 garlic cloves, crushed or finely grated
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
- 1/2 tsp cooking salt / kosher salt
- 3/4 tsp cooking salt / kosher salt (for sweating zucchini)
Dairy & Eggs
- 2 cups (tightly packed) shredded cheese (cheddar, tasty, colby, or pre-shredded)
- 1 cup milk, preferably full fat, at room temperature
- 50g / 3 tbsp unsalted butter, melted and cooled
- 2 large eggs (55g/2 oz each), at room temperature
Oils & Vinegar
- 1 tsp extra virgin olive oil
- 3 tbsp neutral oil (canola, vegetable, peanut)
- 1 tsp white vinegar
Seasoning
- Pinch black pepper
- 2 pinches sea salt flakes (optional, for sprinkling at end)
Instructions
- Preparation: Preheat your oven to 200°C/400°F (180°C fan-forced). Lightly grease a 23 x 33cm (9 x 13″) metal pan with butter and line it with parchment paper, allowing for an overhang to easily lift the baked slab out later.
- Sweat Zucchini: Grate 2 of the zucchinis using a box grater. Toss the grated zucchini with 3/4 tsp cooking salt and set aside for 20 minutes to sweat. Afterward, grab handfuls of the zucchini and squeeze out the excess liquid gently but firmly until you have about 2 very tightly packed cups. Set aside.
- Decorate Zucchini: Finely slice the third zucchini into your preferred shape for decoration (long strips or thin coins). Toss with 1 tsp extra virgin olive oil and a pinch of black pepper. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, 1/2 tsp cooking salt, and crushed garlic until evenly combined. Make a well in the center.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, neutral oil, eggs, and white vinegar until smooth and combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon until the flour is mostly incorporated but some lumps remain. Avoid overmixing to keep the crumb tender.
- Add Zucchini and Cheese: Fold in the squeezed zucchini and shredded cheese gently, ensuring the batter remains thick and mixed just enough.
- Bake: Scrape the batter into the prepared pan, smoothing the surface. Arrange the decorative zucchini slices on top. Bake for about 40 minutes, or until a skewer inserted in the center comes out clean.
- Cool and Finish: Remove from the oven and sprinkle with sea salt flakes if using. Let cool in the pan for 10 minutes. Using the parchment paper overhang, lift the zucchini cheese slab onto a cooling rack and remove the paper. Cool for at least another 10 minutes.
- Serve: Cut the slab into pieces, either 3 x 5 or 4 x 5 portions. Serve warm with a smear of butter for extra richness, if desired.
Notes
- Use pre-shredded cheese for convenience, but freshly shredded cheese adds better flavor and melt quality.
- Squeezing out excess zucchini liquid is important to avoid a soggy crumb while retaining moisture.
- The white vinegar helps activate the baking soda and contributes a tender crumb.
- Sea salt flakes sprinkled on top add a delightful crunch and flavor contrast.
- This recipe can be adapted to gluten-free flour blends for gluten-free diets with minor adjustments.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: Western/Australian
Keywords: zucchini cheese muffin slab, savory zucchini bread, baked zucchini cheese muffins, savory muffins, vegetable muffins, easy zucchini recipes
