Description

This savory zucchini cheese muffin slab is a moist, flavorful baked treat perfect for breakfast, brunch, or a snack. Combining freshly grated zucchini and shredded cheddar cheese into a thick batter, baked until golden with decorative zucchini slices on top, it offers a delightful balance of textures and tastes. Easy to prepare and bake in a single pan, it serves 15-20 people, making it ideal for gatherings or meal prep.

Ingredients

Scale

Main Ingredients

2 zucchinis (300g / 10 oz, ~17cm/7″ long)
3/4 tsp cooking salt / kosher salt
2 cups (tightly packed) shredded cheese, like cheddar, tasty, or colby (pre-shredded preferred)

Decorative Topping

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

Dry Ingredients

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

Wet Ingredients

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)
2 large eggs (55g/2 oz each), at room temperature
1 tsp white vinegar

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Instructions

Sweat zucchini: Grate 2 zucchinis using a box grater, toss with 3/4 tsp salt, and set aside for 20 minutes. Then, grab handfuls and gently squeeze out excess liquid until you have 2 very tightly packed cups of grated zucchini.
Prepare decorative zucchini: Finely slice 1 medium zucchini into long strips or thin coins. Toss with 1 tsp extra virgin olive oil and a pinch of black pepper. Set aside.
Preheat and prepare pan: Preheat oven to 200°C/400°F (180°C fan-forced). Lightly grease a 23 x 33cm (9 x 13 inch) metal pan with butter and line it with parchment paper with some overhang for easy removal.
Mix dry ingredients: In a large bowl, whisk together 2 3/4 cups flour, 3 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until well combined.
Mix wet ingredients: In a separate bowl, whisk together 2 crushed garlic cloves, 1 cup milk (room temp), 50g melted butter, 3 tbsp neutral oil, 2 large eggs, and 1 tsp white vinegar until combined.
Combine batter: Pour the wet ingredients into the dry ingredients. Mix gently using a wooden spoon just until mostly combined; some flour lumps are okay. Avoid overmixing to keep the texture tender.
Add zucchini and cheese: Fold in the drained grated zucchini and 2 cups shredded cheese gently, distributing evenly without overmixing.
Assemble and bake: Scrape the thick batter into the prepared pan and smooth the surface. Arrange the decorative zucchini slices on top. Bake for 40 minutes, or until a skewer inserted into the center comes out clean.
Cool and serve: Sprinkle with sea salt flakes if using. Let cool in the pan for 10 minutes, then use parchment overhang to lift slab out onto a cooling rack. Remove parchment paper and cool at least another 10 minutes before cutting into 15-20 pieces. Serve warm with butter if desired.

Notes

Ensure to lightly squeeze grated zucchini to remove excess moisture but don’t over-squeeze; the batter remains thick and moist as zucchini releases moisture during baking.
Using pre-shredded cheese saves time, but freshly shredded works well too for better melt and flavor.
The white vinegar in the wet ingredients helps tenderize and react with baking soda for good rise.
This slab can be enjoyed warm or at room temperature and makes an excellent make-ahead snack or breakfast option.
If desired, swap the all-purpose flour for gluten-free flour blend for a gluten-free version but adjust liquid as needed.

Nutrition

Serving Size: 1 piece (assuming 20 pieces per recipe)
Calories: 160 kcal
Sugar: 1.5 g
Sodium: 220 mg
Fat: 9 g
Saturated Fat: 4.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1.5 g
Protein: 6 g
Cholesterol: 45 mg