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