I first made this slab on a Sunday when the fridge held too many zucchinis and not enough motivation. I didn’t want to deal with muffin tins or cleanup. Just one pan, a big knife, and something savory I could pack in lunch boxes all week. This zucchini cheese muffin slab did exactly that—and then some.
Table of Contents
Why You’ll Love This Zucchini Cheese Muffin Slab
This recipe checks every box. It’s fast, feeds a crowd, and doesn’t require muffin tins. You’ll sneak in a whole lot of zucchini, and nobody complains because the cheese does the heavy lifting. It’s ideal for batch cooking and holds up beautifully for 3 to 5 days.
You can serve it warm with a swipe of butter or cold straight from the fridge. It’s just as good for school lunches as it is for after-school snacks or potlucks. And because you bake it in one slab, the prep and cleanup are easy.
It’s cozy, practical, and surprisingly satisfying.
Ingredients You’ll Need
Zucchini
You’ll need three medium zucchinis. Grate two of them, toss with salt, and let them sweat. This step pulls out moisture so your slab stays light, not soggy. The third zucchini gets thinly sliced and tossed with oil and pepper for a golden, pretty topping.
Cheese
Cheddar, colby, or tasty cheese all melt well and pack flavor. Mozzarella on its own turns too mild and stringy, but if it’s all you’ve got, pair it with a handful of parmesan to boost the flavor. Let your cheese come to room temp before mixing it in.
Dry Ingredients
All-purpose flour builds structure. Baking powder and soda work together to lift the batter. A bit of salt balances everything. The dry mix should be light and lump-free before you add the wet.
Wet Ingredients
Eggs, milk, butter, oil, vinegar, and garlic bring richness, moisture, and subtle tang. The garlic is small but mighty—it gives each bite a little savory edge. Make sure all wet ingredients are at room temperature so they mix smoothly.
How to Make Zucchini Cheese Muffin Slab
Prepare the Zucchini
Grate two zucchinis and toss with ¾ teaspoon salt. Let sit for 20 minutes. Then wrap the zucchini in a clean towel and squeeze hard to remove as much water as you can. This step matters. Otherwise, the slab can turn dense and damp.
Thinly slice the third zucchini and toss it with 1 teaspoon of olive oil and a pinch of black pepper. This goes on top before baking.
Mix the Batter
Preheat your oven to 400°F (200°C), or 180°C if using a fan oven. Grease and line a 9×13-inch metal pan.
In a big bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, mix the milk, eggs, melted butter, oil, vinegar, and garlic until smooth.
Pour the wet into the dry. Stir just until combined. Don’t overmix. The batter should look thick and a bit lumpy.
Add Cheese and Zucchini
Fold in the squeezed zucchini and shredded cheese using a spatula. Again, don’t overmix. You want everything just combined.
Scoop the batter into the lined pan and spread it out evenly. Lay the oiled zucchini slices over the top.
Bake and Cool
Bake for 40 minutes, or until a skewer comes out clean and the top looks golden. Let it cool in the pan for 10 minutes, then lift it out and let it cool on a rack for another 10 to 15 minutes.
If you like, sprinkle sea salt flakes over the top just before serving.
Tips for the Best Results
Always sweat the zucchini. It’s tempting to skip, but that extra moisture will throw everything off.
Expect a thick batter. That’s a good sign—it means the final texture will be sturdy but tender.
Store it in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheat in the oven to bring back that fresh-from-the-oven texture.
Want to serve it warm? Add a thin smear of butter on top—it’s magic.
Serving and Storage
This slab is perfect for school or work lunches, lazy breakfasts, or easy weeknight dinners with a side salad. It also travels well, so bring it to your next potluck or picnic.
Keep it in an airtight container:
- Fridge: 3 to 5 days
- Pantry: 1 to 2 days if it’s cool
- Freezer: Up to 3 months
Reheat in a warm oven until the edges get a little crisp again.
Zucchini Cheese Muffin Slab Recipe
Print
Zucchini Cheese Muffin Slab – Easy & Delicious Recipe
- Total Time: 1 hour
- Yield: 15–20 slices
- Diet: Vegetarian
Description
Savory, cheesy, and full of hidden veggies, this zucchini cheese muffin slab is the ultimate make-ahead lunch or snack. Bakes in one pan—no muffin tins needed!
Ingredients
2 medium zucchinis (300g / 10 oz), grated and sweated
1 medium zucchini, thinly sliced for topping
3/4 tsp kosher or cooking salt (for sweating)
1 tsp olive oil (for topping)
Pinch black pepper (for topping)
Optional: 2 pinches sea salt flakes (for sprinkling)
2 cups shredded cheese (cheddar, colby, or tasty), room temp
Dry Ingredients:
2 3/4 cups all-purpose flour
3 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Wet Ingredients:
2 garlic cloves, finely grated or crushed
1 cup full-fat milk, room temp
3 tbsp neutral oil (canola, vegetable, or peanut)
50g unsalted butter (about 3 tbsp), melted and cooled
2 large eggs (55–60g each), room temp
1 tsp white vinegar
Instructions
1. Grate 2 zucchinis, toss with 3/4 tsp salt, and let sit for 20 minutes. Squeeze out as much water as possible.
2. Slice the 3rd zucchini and toss with olive oil and pepper for topping.
3. Preheat oven to 400°F (200°C) or 180°C fan. Grease and line a 9×13” metal baking pan.
4. In a large bowl, whisk flour, baking powder, baking soda, and salt.
5. In another bowl, whisk milk, eggs, butter, oil, vinegar, and garlic until smooth.
6. Pour wet mix into dry mix and stir until mostly combined. Do not overmix.
7. Fold in cheese and the squeezed zucchini.
8. Spread batter evenly in prepared pan and top with sliced zucchini.
9. Bake for 40 minutes, or until a skewer comes out clean.
10. Cool in pan for 10 minutes, then lift onto rack to cool at least 10 more minutes. Sprinkle sea salt flakes before serving.
Notes
Sweating the zucchini is key—don’t skip it or the batter will be too wet.
The batter will be thick. That’s normal and helps absorb any extra zucchini moisture.
Store in an airtight container: 3–5 days in the fridge, 1–2 days in a cool pantry, or freeze up to 3 months.
Reheat in the oven for the best texture.
Serve warm with a smear of butter for extra deliciousness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 200
- Sugar: 2g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
More Such Recipes
Looking for more ways to cook with zucchini or make lunch prep easier?
Try this creamy baked pumpkin risotto for cozy fall meals,
or this healthy and satisfying ground beef and zucchini skillet.
For low-carb options, check out easy zucchini lasagna for a low-carb dinner
or this zippy pasta with zucchini lemon garlic sauce.
FAQ
Can I freeze zucchini cheese muffin slab?
Yes! You can freeze it for up to 3 months. Reheat slices in the oven for best texture.
What’s the best cheese for this recipe?
Cheddar, colby, or tasty work great. Mozzarella is too mild unless you add some parmesan for extra flavor.
Can I make it gluten-free?
Absolutely. Just use a good 1:1 gluten-free flour blend.
Final Thoughts
This zucchini cheese muffin slab is a simple, affordable way to feed a group or stock your fridge with grab-and-go slices. It’s full of hidden veggies, comes together without special equipment, and holds up well for days.
Whether you’re meal prepping for the week or feeding a hungry family, this one’s a keeper.
Don’t forget to follow along on Pinterest or Facebook for more helpful recipes like this one.