Zucchini cheese muffin slab
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
4.97 out of 5 stars
(32)
Ingredients
15 servings
- 2 zucchinis (300g / 10 oz, ~17cm/7" long) (Note 1)
- 3/4 tsp cooking salt / kosher salt
- 2 cups (tightly packed) shredded cheese at room temperature (, like cheddar, tasty, colby, I use pre-shredded (Note 2)
- 1 medium zucchini
- 1 tsp extra virgin olive oil
- Pinch black pepper
- 2 pinches sea salt flakes (optional, for sprinkling at end)
- 2 3/4 cups flour (, plain/all purpose)
- 3 1/2 tsp baking powder
- 1/2 tsp baking soda / bi-carbonate of soda (Note 3)
- 1/2 tsp cooking salt / kosher salt
- 2 garlic cloves (, crushed using a garlic crusher or finely grated using a microplane)
- 1 cup milk (, preferably full fat, at room temp (I microwave 20 sec)
- 50g / 3 tbsp unsalted butter (, melted, cooled)
- 3 tbsp neutral oil (canola, vegetable, peanut)
- 2 large eggs (55g/2 oz each), at room temperature)
- 1 tsp white vinegar (Note 4)
How would you rate this recipe?
Preparation
Step 1
Preparation:
Step 2
Sweat zucchini - Grate 2 of the zucchinis using a box grater. Toss with the salt then set aside for 20 minutes. Grab handfuls and squeeze out excess liquid (no need to be super forceful here but make a bit of effort!). You should have 2 very tightly packed cups. Set aside.
Step 3
Decorative zucchini - Finely slice the 3rd zucchini however you want, to decorate the surface. I cut the zucchini in half then into long strips. Thin coins is also nice. Toss with the oil and pepper.
Step 4
Preheat the oven to 200°C/400°F (180°C fan-forced). Lightly grease a 23 x 33cm / 9 x 13" metal pan with butter. Line with paper with overhang (so you can lift it out later).
Step 5
Bake:
Step 6
Batter - Whisk the Dry ingredients in a large bowl using a handheld whisk. Make a well in the centre. Whisk the Wet ingredients in a separate bowl until combined. Pour the Wet into the Dry ingredients. Mix using a wooden spoon until the flour is mostly incorporated but there's still flour visible.
Step 7
Add-ins - Add zucchini and cheese then mix through. Some flour lumps is fine. Minimise mixing else the crumb will be tough. The batter will be thick - the zucchini will sweat more in the oven.
Step 8
Bake - Scrape into the prepared pan and smooth the surface. Top with the zucchini slices. Bake for 40 minutes or until a skewer inserted in the middle comes out clean.
Step 9
Cool - Sprinkle with sea salt flakes. Cool in the pan for 10 minutes. Use the excess paper to slide the slab onto a cooling rack then remove the paper. Cool for at least another 10 minutes.
Step 10
Cut into pieces (3 x 5 pieces, or 4 x 5). Nobody ever says no to a smear of butter either, especially if served warm!
Step 11
Save recipe for the next time?
