Name: Zucchini Cheese Muffin Slab
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 to 1 1/2 cups grated zucchini (excess moisture squeezed out); 1 cup shredded sharp cheddar cheese; 1 1/2 cups all-purpose flour (or almond/oat flour for gluten-free); 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 large eggs (or flax/chia seed eggs for vegan option); 3/4 cup milk or buttermilk (or plant-based milk for dairy-free); 1/4 cup olive oil or melted butter (or vegan butter); Optional seasonings: 1 teaspoon dried herbs (rosemary, thyme) or spices (paprika)

If you’re in search of a recipe that combines moist texture, cheesy goodness, and wholesome veggies all in one, look no further than the Zucchini Cheese Muffin Slab. This delightful dish is perfect for a quick breakfast, a tasty snack, or even a light lunch. Its soft crumb and rich flavor will have you coming back for seconds, and once you taste it, you’ll wonder why you didn’t make it sooner. Let’s dive into why this recipe is a must-try and how to make it effortlessly at home.

Why You’ll Love This Recipe

Simple Ingredients: Uses everyday staples that come together to create something truly special.
Moist and Flavorful: The zucchini adds natural moisture, while the cheese brings savory richness.
Perfect for Any Time: Whether it’s breakfast, snack, or lunch, it fits seamlessly into your day.
Easy to Make: Minimal prep and straightforward steps make this recipe accessible to anyone.
Customizable: Endless ways to tweak the flavors to match your preferences or dietary needs.

Ingredients You’ll Need

Gathering fresh, simple ingredients makes the difference in the final dish. Each item plays a role, either giving moisture, texture, or flavor that turns this into a heavenly zucchini cheese muffin slab.

Grated zucchini: Adds natural moisture and a light veggie feel without overpowering.
Cheddar cheese: Melted into the batter, it brings a sharp, creamy taste that complements zucchini perfectly.
Flour: The base that holds everything together and provides structure.
Baking powder: Ensures a light rise and airy crumb for the slab.
Eggs: Bind the ingredients and add richness for moistness.
Milk or buttermilk: Helps keep the batter smooth and tender.
Olive oil or melted butter: Adds fat that enhances flavor and moisture.
Seasonings: A touch of salt, pepper, and any herbs you love to add depth.

Variations for Zucchini Cheese Muffin Slab

This recipe is wonderfully versatile. Feel free to experiment with various mix-ins and swaps to suit your eating habits or mood, making it your own delightful creation.

Herbs and spices: Add rosemary, thyme, or paprika for a flavor kick.
Cheese variety: Swap cheddar for feta, mozzarella, or even parmesan for different tastes.
Gluten-free option: Use almond or oat flour to make it gluten-free, keeping it just as tasty.
Protein boost: Fold in cooked bacon bits or shredded chicken for a heartier snack.
Vegan twist: Replace eggs with flax or chia seeds and use vegan cheese.

Irresistible Zucchini Cheese Muffin Slab Recipe

How to Make Zucchini Cheese Muffin Slab

Step 1: Prepare the zucchini

Wash and grate fresh zucchini, then squeeze out any excess moisture with a clean kitchen towel or cheesecloth to avoid sogginess.

Step 2: Mix the dry ingredients

In a bowl, combine flour, baking powder, salt, pepper, and any dry herbs or spices you’re using, ensuring everything is evenly distributed.

Step 3: Combine the wet ingredients

In a separate bowl, whisk eggs, milk (or buttermilk), and olive oil (or melted butter) until smooth and blended.

Step 4: Bring it all together

Slowly fold the dry ingredients into the wet mixture, then gently stir in the grated zucchini and shredded cheddar cheese, being careful not to overmix.

Step 5: Bake the slab

Pour the batter into a greased or parchment-lined slab pan or baking dish. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes or until a toothpick inserted comes out clean and the top is golden brown.

Step 6: Cool and slice

Let the zucchini cheese muffin slab cool slightly before slicing into bars or squares, making it perfect for grab-and-go enjoyment.

Pro Tips for Making Zucchini Cheese Muffin Slab

Drain zucchini thoroughly: Prevents the batter from becoming watery for a better texture.
Don’t overmix batter: Keeps the crumb tender and prevents toughness.
Use sharp cheddar: Gives a stronger cheese flavor that stands up to zucchini.
Let the slab cool: Makes slicing easier and helps the texture set perfectly.
Try room temperature ingredients: Ensures better mixing and even baking.

How to Serve Zucchini Cheese Muffin Slab

Garnishes

Sprinkle fresh chopped herbs like parsley or chives on top for a burst of color and fresh aroma that complements the cheesy zucchini flavor.

Side Dishes

Pair the muffin slab with a crisp green salad, tomato soup, or a creamy avocado spread for a well-rounded and satisfying meal.

Creative Ways to Present

Cut into bite-size squares for party platters, serve warm with a drizzle of honey or sriracha mayo, or tuck into a sandwich with your favorite greens for a delightful twist.

Make Ahead and Storage

Storing Leftovers

Keep the zucchini cheese muffin slab fresh by storing it in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze individual slices wrapped tightly in plastic wrap and foil in a freezer-safe bag for up to 3 months; thaw in the fridge overnight before reheating.

Reheating

Warm leftovers gently in the oven at 300°F (150°C) for 10-15 minutes or microwave briefly to restore softness and melted cheese goodness.

FAQs

Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini but make sure to thaw and drain it thoroughly to remove excess moisture before mixing into the batter.

Is this recipe gluten-free friendly?

It can be made gluten-free by substituting regular flour with a gluten-free all-purpose blend that works for baking.

Can I make this muffin slab dairy-free?

Absolutely! Use plant-based milk and vegan cheeses to create a dairy-free version without compromising on flavor.

How long does zucchini cheese muffin slab stay fresh?

Stored properly in the refrigerator, it stays fresh for up to 4 days, making it excellent for make-ahead meal prep.

Can I add other vegetables to the recipe?

Feel free to add grated carrots, corn, or spinach to boost nutrition and add new flavor dimensions to your muffin slab.

Final Thoughts

This Zucchini Cheese Muffin Slab is truly a delightful treat that balances wholesome ingredients with comforting flavors. Whether you’re looking for an easy breakfast fix or a savory snack, this recipe is a keeper. Give it a try, customize it your way, and enjoy every cheesy, moist bite!

Zucchini Cheese Muffin Slab

Author: Amelia
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Gluten Free

Print Recipe

Description

Zucchini Cheese Muffin Slab is a moist, cheesy, and wholesome savory treat perfect for breakfast, snacks, or light lunch. Combining fresh grated zucchini with sharp cheddar cheese, this easy-to-make baked slab is flavorful, tender, and customizable to suit various dietary preferences including gluten-free and vegan options.

Ingredients

Scale

Main Ingredients

1 to 1 1/2 cups grated zucchini (excess moisture squeezed out)
1 cup shredded sharp cheddar cheese
1 1/2 cups all-purpose flour (or almond/oat flour for gluten-free)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs (or flax/chia seed eggs for vegan option)
3/4 cup milk or buttermilk (or plant-based milk for dairy-free)
1/4 cup olive oil or melted butter (or vegan butter)
Optional seasonings: 1 teaspoon dried herbs (rosemary, thyme) or spices (paprika)

Instructions

Prepare the zucchini: Wash and grate fresh zucchini, then squeeze out any excess moisture thoroughly with a clean kitchen towel or cheesecloth to avoid sogginess in the batter.
Mix the dry ingredients: In a medium bowl, combine flour, baking powder, salt, pepper, and any dry herbs or spices you choose to use, making sure they are evenly mixed.
Combine the wet ingredients: In a separate bowl, whisk together the eggs, milk (or buttermilk), and olive oil (or melted butter) until the mixture is smooth and well blended.
Bring it all together: Gradually fold the dry ingredients into the wet mixture until just combined. Gently stir in the grated zucchini and shredded cheddar cheese, being careful not to overmix the batter to retain a tender crumb.
Bake the slab: Pour the batter into a greased or parchment-lined slab pan or baking dish. Bake in a preheated oven at 350°F (175°C) for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Cool and slice: Allow the zucchini cheese muffin slab to cool slightly before slicing into bars or squares for easy grabbing and serving.

Notes

Drain zucchini thoroughly to prevent a watery batter and improve texture.
Do not overmix the batter to keep the crumb tender and prevent toughness.
Use sharp cheddar cheese for a stronger cheese flavor that balances well with zucchini.
Let the slab cool completely to make slicing easier and help set the texture perfectly.
Use room temperature ingredients to ensure better mixing and even baking results.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizers
Method: Baking

Nutrition

Serving Size: 1 slice (approximate)
Calories: 180 kcal
Sugar: 2 g
Sodium: 320 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1.5 g
Protein: 6 g
Cholesterol: 55 mg

Keywords: zucchini muffin slab, savory muffins, cheesy zucchini snack, gluten free zucchini bake, vegetarian appetizer