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

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

• 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

• 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