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Zucchini Cheese Muffin Slab

Blossom Lady
Jun 15, 2024 10:08 AM
Zucchini Cheese Muffin Slab

This is a savoury zucchini cheese muffin in slab form which is a handy big-batch zucchini slice recipe to serve lots of people without fussing with muffin tins (I know you hate cleaning them too!). Economical. Hidden veg. 5 day shelf life. CHEESE. I challenge you to think of a reason not to make these immediately!

  • 2 zucchinis (300g / 10 oz, ~17cm/7″ long)
  • 3/4 tsp cooking salt / kosher salt
  • 2 cups (tightly packed) shredded cheese at room temperature , like cheddar, tasty, colby, I use pre-shredded

Decorative Topping
  • 1 medium zucchini
  • 1 tsp extra virgin olive oil
  • Pinch black pepper
  • 2 pinches sea salt flakes (optional, for sprinkling at end)

Dry Ingredients
  • 2 3/4 cups flour , plain/all purpose
  • 3 1/2 tsp baking powder
  • 1/2 tsp baking soda / bi-carbonate of soda
  • 1/2 tsp cooking salt / kosher salt

Wet Ingredients
  • 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

Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
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