Go Back
Zucchini and Cheese Muffins

Zucchini and Cheese Muffins in Slab Form to Feed a Crowd

Zucchini and cheese muffins in slab form, perfect for feeding a crowd. Easy, cheesy, and moist with simple ingredients anyone can make.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Course Lunch, Snack
Servings 15 people

Ingredients
  

Decorative topping

  • 1 medium zucchini
  • 1 teaspoon extra virgin olive oil
  • Pinch of black pepper
  • 2 pinches sea salt flakes (optional, for sprinkling)

Zucchini base

  • 2 medium zucchinis (about 300g / 10 oz, around 17cm / 7" long)
  • 3/4 teaspoon cooking salt or kosher salt

Dry ingredients

  • 2 3/4 cups plain all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda (bi-carbonate of soda)
  • 1/2 teaspoon cooking salt or kosher salt

Wet ingredients

  • 2 garlic cloves, crushed or finely grated
  • 1 cup full-fat milk, at room temperature
  • 50g (3 tablespoons) unsalted butter, melted and cooled
  • 3 tablespoons neutral oil (canola, vegetable, or peanut)
  • 2 large eggs, at room temperature
  • 1 teaspoon white vinegar

Cheese

  • 2 cups shredded halal-certified cheese at room temperature (cheddar, tasty, or colby)

Instructions
 

  • Grate 2 zucchinis, toss with salt, let sit 20 minutes, then squeeze out the liquid.
  • Slice the decorative zucchini into thin strips or coins, toss with olive oil and pepper, and set aside.
  • Preheat oven to 200°C/400°F (180°C fan) and grease a 9 x 13 inch pan, lining it with baking paper.
  • Whisk dry ingredients in a large bowl, whisk wet ingredients in another bowl, then pour wet into dry.
  • Stir gently until almost combined, then fold in the zucchini and cheese without overmixing.
  • Spread batter in the pan, arrange zucchini slices on top, and bake 40 minutes until a skewer comes out clean.
  • Cool in the pan 10 minutes, lift out onto a rack, and slice into squares once slightly cooled.