Name: Zucchini Cheese Muffin Slab
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 medium zucchinis, grated and salted; 1 medium zucchini, sliced thinly for topping; 3/4 tsp kosher salt; 2 cups shredded cheese (cheddar, colby, or tasty cheese) at room temperature; 2 3/4 cups all-purpose flour; 3 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp kosher salt; 2 garlic cloves, finely grated or crushed; 1 cup full-fat milk at room temperature; 50g unsalted butter, melted and cooled; 3 tbsp neutral oil (canola or vegetable); 2 large eggs at room temperature; 1 tsp white vinegar; 1 tsp olive oil for topping zucchini; Pinch of black pepper; Sea salt flakes (optional for garnish)

Description

A warm and cheesy zucchini muffin slab that’s perfect for any occasion, combining comfort food with nostalgia.

Ingredients

Scale

2 medium zucchinis, grated and salted
1 medium zucchini, sliced thinly for topping
3/4 tsp kosher salt
2 cups shredded cheese (cheddar, colby, or tasty cheese) at room temperature
2 3/4 cups all-purpose flour
3 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 garlic cloves, finely grated or crushed
1 cup full-fat milk at room temperature
50g unsalted butter, melted and cooled
3 tbsp neutral oil (canola or vegetable)
2 large eggs at room temperature
1 tsp white vinegar
1 tsp olive oil for topping zucchini
Pinch of black pepper
Sea salt flakes (optional for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 200°C (400°F) or 180°C (fan forced). Lightly grease and line a 23 x 33cm (9 x 13 inch) metal baking pan.
Grate 2 zucchinis and toss them with 3/4 tsp salt. Let them sweat for 20 minutes, allowing them to release their water.
After 20 minutes, squeeze out the excess water from the zucchinis until you have 2 cups tightly packed.
Slice the remaining zucchini thinly and toss it in olive oil and black pepper to prepare for the topping.
In a large bowl, combine flour, baking powder, baking soda, and salt.
In another bowl, whisk together the milk, melted butter, oil, eggs, vinegar, and garlic until smooth and inviting.
Pour the wet ingredients into the dry ingredients and gently mix until just combined, ensuring not to overwork the batter.
Fold in the shredded cheese and grated zucchini until just mixed, allowing those magical flavors to meld.
Pour the batter into the prepared pan, smoothing the top, and artfully decorate with the sliced zucchini.
Bake for 40 minutes or until a skewer inserted in the center comes out clean.
Let it cool in the pan for 10 minutes before lifting it out to cool further on a wire rack.
Once cooled, slice into attractive squares and serve.

Notes

For a lighter option, consider using low-sugar substitutes or dairy-free alternatives.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 225
Sugar: 3g
Sodium: 350mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 8g
Cholesterol: 45mg