Zucchini Cheese Muffin Slab

This zucchini cheese muffin slab is a savory, cheesy treat that sneaks in veggies for a wholesome snack or lunch. It bakes all at once in a single pan, so no need to fuss with muffin tins. Perfect for making ahead and slicing up whenever hunger strikes.

Ingredients

• Two medium zucchinis: to grate and sweat to remove excess moisture so the muffins bake up perfectly balanced
• One medium zucchini: sliced thin for a flavorful topping that crisps up in the oven
• Kosher salt: for drawing out water and seasoning
• Olive oil: to toss with the zucchini topping for a subtle richness
• Shredded cheese: cheddar, colby, or tasty adds gooey, melty goodness choose a freshly shredded cheese for best melt
• All-purpose flour: as the base of the batter make sure it is fresh for lift and crumb
• Baking powder and baking soda: for fluffy rise
• Salt: for seasoning the batter
• Garlic: finely grated to infuse subtle aroma and flavor
• Full-fat milk: helps keep the muffin slab rich and tender
• Neutral oil: like canola or vegetable adds moisture without overpowering flavors
• Unsalted butter: melted to add richness and moisture
• Large eggs: at room temperature for proper mixing
• White vinegar: to react with baking soda for lift and tenderness

Step-by-Step Instructions

Squeeze out moisture from the Zucchini:

Grate two zucchinis and sprinkle with salt. Let them sit for twenty minutes, then squeeze out as much liquid as you can to avoid soggy batter

Prep the Zucchini Topping:

Slice the third zucchini thinly. Toss it with olive oil and a pinch of black pepper to add a touch of seasoning and moisture that crisps up nicely in the oven

Prepare Your Oven and Pan:

Preheat the oven to four hundred degrees Fahrenheit or two hundred Celsius (fan assisted one eighty). Grease and line a nine by thirteen-inch metal baking pan to prevent sticking

Mix the Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined

Whisk the Wet Ingredients:

In a different bowl, whisk the milk, eggs, melted butter, neutral oil, vinegar, and grated garlic until smooth and homogenous

Combine Wet and Dry:

Pour the wet ingredients into the dry ones. Stir gently, do not overmix, the batter should be slightly lumpy to keep the muffins tender

Fold in Cheese and Zucchini:

Add the shredded cheese and the squeezed zucchini. Fold carefully to distribute evenly without knocking out air

Spread and Top:

Spread the batter evenly in the prepared pan. Arrange the sliced zucchini on top for a beautiful and tasty finish

Bake:

Place in the oven and bake for forty minutes until a skewer inserted comes out clean

Cool and Serve:

Allow to cool in the pan for ten minutes, then lift onto a rack to cool another ten. Sprinkle with sea salt flakes for a final touch before slicing

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Storage Tips

Store the zucchini cheese muffin slab in an airtight container. It keeps fresh in the fridge for three to five days, making for quick grab-and-go snacks during busy weeks. If storing at room temperature, keep it in a cool, dry place and consume within two days to maintain freshness. You can also freeze portions for up to three months. Reheat in the oven to bring back that freshly baked texture rather than using a microwave, which can make it soggy.

Ingredient Substitutions

Cheese choices are flexible. Sharp cheddar adds a strong tang; colby gives a milder flavor while tasty cheese brings a creamy richness. For a dairy-free version, try a plant-based cheese alternative that melts well. Milk can be swapped with any plant-based milk but keep it full fat for the best texture. Instead of all-purpose flour, a mix of whole wheat and all-purpose will add more fiber but might make the slab denser. Neutral oils like canola can be replaced with light olive oil but avoid strong-flavored oils so the zucchini and cheese remain the stars.

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Serving Suggestions

Serve slices warm with a pat of butter melted on top for an extra indulgent touch. This muffin slab pairs wonderfully with fresh salad greens or tomato soup for a light lunch. It also makes for a protein-packed snack when eaten plain or with cream cheese spread. Leftovers taste great toasted for breakfast alongside eggs or avocado.

Frequently Asked Questions

→ Why is it important to sweat zucchini before baking?

Sweating zucchini removes excess moisture, preventing the batter from becoming too wet and ensuring a denser, well-set muffin slab.

→ Can I use other types of cheese besides cheddar?

Yes, cheeses like colby or tasty work well, adding different mild flavors and a gooey texture to the muffin slab.

→ How should I store leftover slices?

Store in an airtight container in the fridge for 3–5 days, or freeze for up to 3 months to maintain freshness.

→ What is the best way to reheat the muffin slab slices?

Reheating slices in the oven preserves their texture best, keeping the edges crisp and the inside moist.

→ Can I make this without slicing the zucchini for topping?

The sliced zucchini on top adds color and texture. You can skip it, but it enhances the final presentation and flavor.