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.

Zucchini Cheese Muffin Slab – Easy & Delicious Recipe

Name: Zucchini Cheese Muffin Slab – Easy & Delicious Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
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; 2 3/4 cups all-purpose flour; 3 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 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

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

Scale

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

Cook Mode Prevent your screen from going dark

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