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