Zucchini Cheese Muffin Slab
A savory, cheesy, and moist muffin slab packed with grated zucchini and melty cheddar. Perfect for breakfast, brunch, snacks, or lunchboxes — easy to bake and slice!
Ingredients
- Zucchini: 2 cups grated – Adds moisture and a tender bite.
- Cheddar Cheese: 1 1/2 cups shredded – Brings bold flavor and melty goodness.
- All-Purpose Flour: 2 cups – The base of the batter for structure.
- Baking Powder: 1 tablespoon – Lifts the batter into a fluffy crumb.
- Salt: 1 teaspoon – Enhances all the savory notes.
- Eggs: 2 large – Bind everything together.
- Milk: 1 cup – Keeps the batter moist and soft.
- Olive Oil: 1/3 cup – Adds richness and prevents dryness.
- Chives (optional): 1/4 cup chopped – Adds a fresh, oniony lift.
- Black Pepper: 1/4 teaspoon – Balances the cheese with gentle heat.
Instructions
- Preheat Your Equipment: Preheat your oven to 375°F (190°C). Line a 9×13 baking pan with parchment paper.
- Combine Ingredients: In a large bowl, whisk together flour, baking powder, salt, and black pepper. In another bowl, mix eggs, milk, and olive oil. Stir wet ingredients into dry until just combined.
- Prepare Your Cooking Vessel: Squeeze grated zucchini in a clean towel to remove moisture. Fold zucchini, cheese, and chives (if using) into the batter.
- Assemble the Dish: Spread the thick batter evenly into the prepared pan, smoothing the top with a spatula.
- Cook to Perfection: Bake for 30–35 minutes until the top is golden and a toothpick inserted comes out clean.
- Finishing Touches: Let cool in the pan for 10 minutes, then lift out and cool on a rack.
- Serve and Enjoy: Slice into squares and serve warm, room temp, or chilled. Delicious on its own or paired with soup or salad.
Notes
- Squeeze zucchini thoroughly to prevent soggy texture.
- Don’t overmix — stir just until the batter comes together.
- Top with extra cheese before baking for a golden finish.
- Wrap and freeze slices for easy meal prep.
Find it online: https://tastyze.com/zucchini-cheese-muffin-slab/