Zucchini cheese muffin slab
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Servings
15 - 20 people
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Course
Snacks, Baked Goods
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Cuisine
American
Zucchini cheese muffin slab
Description
Zucchini Cheese Muffin Slab begins by grating zucchini and mixing it with salt to draw out moisture, which is then squeezed out to prevent soggy batter. Dry ingredients including flour, baking powder, baking soda, and salt are whisked separately, while wet ingredients consist of crushed garlic, milk, melted butter, neutral oil, eggs, and white vinegar. These are combined then mixed with the drained zucchini and cheese.
The batter is poured into a buttered and lined baking pan and topped with thinly sliced decorative zucchini tossed with olive oil, black pepper, and optional sea salt. Baking at 200°C (400°F) produces a golden, tender crumb with a slight rise contributed by both baking powder and soda. The cheese adds moisture and flavor throughout.
This slab serves well sliced for easy consumption and can be stored refrigerated for several days or frozen for months. Recommendations include using room-temperature cheese for even mixing and avoiding excess moisture from the zucchini. The vinegar activates baking soda without imparting taste, enhancing the rise and texture.
Ingredients
- 2 zucchini 300g / 10 oz, ~17cm/7" long) (Note 1
- 3/4 tsp kosher salt or cooking salt
- 2 cups (tightly packed) cheese like cheddar, tasty, colby, I use pre-shredded (Note 2, shredded, at room temperature
Decorative topping:
- 1 zucchini medium
- 1 tsp extra virgin olive oil
- Pinch black pepper
- 2 pinches sea salt optional, for sprinkling at end, flakes
Dry ingredients:
- 2 3/4 cups flour , plain/all purpose
- 3 1/2 tsp baking powder
- 1/2 tsp baking soda Note 3, or bi-carbonate of soda
- 1/2 tsp kosher salt or cooking salt
Wet ingredients:
- 2 garlic crushed using a garlic crusher or finely grated using a microplane, cloves
- 1 cup milk , preferably full fat, at room temp (I microwave 20 sec)
- 50g / 3 tbsp butter melted, cooled, unsalted
- 3 tbsp neutral oil (canola, vegetable, peanut)
- 2 egg 55g/2 oz each), at room temperature, large
- 1 tsp white vinegar (Note 4)
Instructions
Preparation:
- 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.
- 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.
- 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).
Bake:
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- Sweat the grated zucchini and squeeze out excess liquid to prevent a watery batter due to zucchini's high moisture content.
- Using room temperature cheese helps maintain batter temperature and supports proper rising.
- Mozzarella lacks flavor; if used, add parmesan to boost taste.
- Both baking powder and baking soda give the batter a softer crumb; baking soda needs vinegar to activate but leaves no vinegar taste.
- Store baked muffins refrigerated for 3-5 days and serve warm or at room temperature; can freeze for up to 3 months.
- Other vegetables like carrot may make the batter too dry due to lower water content compared to zucchini.
User Reviews
Overall Rating
5
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