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Zucchini Cheese Muffin Slab

Zucchini Cheese Muffin Slab
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The Zucchini Cheese Muffin Slab is a moist, savory baked snack combining fresh grated zucchini with rich, melty cheese for a flavorful, tender slab perfect for slicing and sharing. Ideal for a wholesome snack, brunch addition, or party finger food, it balances nutrition and indulgence with simple ingredients and easy preparation.

Ingredients

Scale

Vegetables

  • 1 to 1½ cups fresh grated zucchini (well-drained)

Cheese

  • 1 cup sharp cheddar or gouda cheese, grated

Dry Ingredients

  • 1½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: ¼ tsp garlic powder
  • Optional: 1 tsp fresh or dried thyme or parsley

Wet Ingredients

  • 2 large eggs
  • ½ cup olive oil or melted butter
  • ½ cup milk or buttermilk (or plant-based milk for dairy-free option)

Optional Add-ins

  • Chopped jalapeños or ⅛ tsp cayenne pepper for spice
  • Fresh herbs like basil, rosemary, or dill to taste
  • Additional veggies: ½ cup shredded carrots or corn kernels

Instructions

  1. Prepare the zucchini: Grate the zucchini finely. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to prevent sogginess and ensure the slab stays firm.
  2. Mix the wet ingredients: In a large bowl, whisk together the eggs, olive oil (or melted butter), and milk (or buttermilk) until fully combined. This creates a smooth base.
  3. Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, salt, pepper, and any optional herbs or spices to evenly distribute the raising agents and seasonings.
  4. Incorporate zucchini and cheese: Fold the well-drained zucchini and grated cheese into the wet mixture, then gradually add the dry ingredients, stirring just until combined to avoid overmixing and ensure a tender crumb.
  5. Bake the slab: Pour the batter into a lightly greased rectangular baking pan or slab mold, smoothing the top evenly. Bake at 350°F (175°C) for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean and the top turns golden brown.
  6. Cool and slice: Let the muffin slab cool in the pan for at least 15 minutes to set the texture, which helps in slicing neat squares or rectangles without crumbling.

Notes

  • Drain the zucchini well to prevent sogginess.
  • Mix the batter just until combined to maintain a tender and light texture.
  • Use sharp cheese for a more flavorful, rich taste without extra salt.
  • Allow the slab to cool completely before slicing for best results.
  • Experiment with fresh herbs to boost savory flavors.

Nutrition

Keywords: zucchini, cheese muffin, savory snack, healthy snack, gluten free, easy baking, cheesy zucchini, brunch, appetizer

Find it online: https://recipesemilly.com/zucchini-cheese-muffin-slab/