Zucchini Cheese Muffin Slab (Printer-Friendly)

Savory, cheesy zucchini muffin slab with hidden veggies baked in one pan. Ideal for lunch or snacks.

# The Ingredients You'll Need:

→ Vegetables

01 - 2 medium zucchinis (10 oz), grated and sweated with 3/4 tsp kosher salt
02 - 1 medium zucchini, thinly sliced for topping, tossed with 1 tsp olive oil and pinch black pepper

→ Dairy & Cheese

03 - 2 cups shredded cheese (cheddar, colby, or tasty), at room temperature
04 - 1 cup full-fat milk, at room temperature
05 - 50 g unsalted butter (about 3 tbsp), melted and cooled

→ Dry Ingredients

06 - 2 3/4 cups all-purpose flour
07 - 3 1/2 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/2 tsp salt

→ Others

10 - 2 large eggs (55–60 g each), at room temperature
11 - 3 tbsp neutral oil (canola, vegetable, or peanut)
12 - 1 tsp white vinegar
13 - 2 garlic cloves, finely grated or crushed
14 - Optional: 2 pinches sea salt flakes for sprinkling

# Step-by-Step Instructions:

01 - Grate 2 zucchinis and toss with 3/4 tsp kosher salt. Let sit for 20 minutes to sweat, then thoroughly squeeze out excess water.
02 - Slice the remaining zucchini thinly. Toss slices with 1 tsp olive oil and a pinch of black pepper for topping.
03 - Preheat the oven to 400°F (200°C) or 180°C fan. Grease and line a 9x13 inch metal baking pan.
04 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and 1/2 tsp salt until evenly combined.
05 - In a separate bowl, whisk milk, eggs, melted butter, neutral oil, white vinegar, and crushed garlic until smooth.
06 - Pour the wet mixture into the dry ingredients and gently stir until mostly combined, avoiding overmixing.
07 - Fold shredded cheese and the squeezed grated zucchini into the batter evenly.
08 - Spread the batter into the prepared pan evenly, then arrange the sliced zucchini on top. Bake for 40 minutes or until a skewer inserted in the center comes out clean.
09 - Allow to cool in the pan for 10 minutes, then transfer onto a rack to cool at least another 10 minutes. Sprinkle sea salt flakes before serving if desired.

# Extra Tips:

01 - Sweating the zucchini is essential to prevent excess moisture and ensure proper texture.
02 - The batter will be thick, which helps absorb extra moisture from zucchini.
03 - Store airtight for 3–5 days refrigerated, 1–2 days in a cool pantry, or freeze up to 3 months. Reheat in the oven for best results.
04 - Serve warm with a smear of butter for enhanced flavor.

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