This zucchini and cheese muffins in slab form is my kind of recipe, and if you’ve ever groaned at the thought of scrubbing out muffin tins, I think you’re going to feel the same way. Instead of fiddling with individual cups, the whole batter bakes up in one big pan. You cut it into squares, and boom, you’ve got enough to feed a small crowd without the hassle.

I first started playing around with this idea when I was asked to bring something savory for morning tea at my kid’s school. I knew muffins would be a hit, but I also knew I didn’t have time for the mess and cleanup that come with them. So I thought, why not bake the whole thing in a slab? And let me tell you, it worked like a charm.

This bake is soft, cheesy, and full of zucchini that magically keeps it moist without making it heavy. It’s hearty enough for lunchboxes, light enough for snacks, and it even sneaks in some veggies (so, bonus points if you’re trying to get the kids on board). Every time I make it, someone asks for the recipe, and I secretly smile knowing it’s one of the easiest “crowd-pleasers” in my arsenal.

WHY YOU WILL LOVE THIS RECIPE

No muffin tins required – Forget greasing and scrubbing individual cups. The batter bakes in one big pan, and you just slice it up. It’s faster, easier, and way less cleanup.
Perfect for feeding a crowd – This recipe makes enough to serve 15–20 people, so it’s a lifesaver for potlucks, school events, or family get-togethers. No doubling or tripling needed.
Moist and cheesy goodness – The zucchini keeps the crumb soft and tender, while the cheese melts right through for that savory, satisfying flavor in every bite.
Stays fresh for days – You can make it ahead and it still tastes great up to 5 days later. Warm it up or enjoy it cold, and it’s just as tasty.
Kid-friendly and veggie-loaded – It’s one of those sneaky recipes where the kids don’t even realize they’re eating vegetables. Trust me, they’ll be asking for seconds.
Versatile for any occasion – Pop a square in a lunchbox, serve it as an afternoon snack, or pair it with a salad for a light dinner. It works anytime of the day.

INGREDIENTS FOR ZUCCHINI AND CHEESE MUFFINS IN SLAB FORM

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)

STEP BY STEP INSTRUCTIONS

STEP 1). Grate 2 zucchinis, toss with salt, let sit 20 minutes, then squeeze out the liquid.
STEP 2). Slice the decorative zucchini into thin strips or coins, toss with olive oil and pepper, and set aside.
STEP 3). Preheat oven to 200°C/400°F (180°C fan) and grease a 9 x 13 inch pan, lining it with baking paper.
STEP 4). Whisk dry ingredients in a large bowl, whisk wet ingredients in another bowl, then pour wet into dry.
STEP 5). Stir gently until almost combined, then fold in the zucchini and cheese without overmixing.
STEP 6). Spread batter in the pan, arrange zucchini slices on top, and bake 40 minutes until a skewer comes out clean.
STEP 7). Cool in the pan 10 minutes, lift out onto a rack, and slice into squares once slightly cooled.

EXPERT COOKING TIPS FOR ZUCCHINI AND CHEESE MUFFINS

Don’t skip salting the zucchini. This step pulls out extra water so your muffins don’t turn soggy. Even after squeezing, the zucchini will still release moisture while baking, which is exactly what keeps the crumb soft.
Use cheese at room temperature. Cold cheese cools down the batter too much, and that can stop it from rising properly. Pull your shredded cheese out of the fridge a little early, and you’ll notice the difference.
Mix gently. The batter is thick, and it’s tempting to stir until perfectly smooth, but resist the urge. A few lumps are fine. Overmixing makes the muffins tough instead of light and tender.
Check your pan size. This recipe is designed for a 9 x 13 inch metal pan. If you use glass or ceramic, the baking time may be longer, so keep an eye on it and test with a skewer.
Add a sprinkle on top. A light dusting of sea salt flakes right after baking makes the flavor pop and gives a bakery-style finish.

RECIPE FAQ

Can I use a different cheese?

Yes, but make sure it has enough flavor. Cheddar, colby, or tasty cheese work best. Mozzarella alone is too mild, though you can mix a little in if you like.

Do I really need both baking powder and baking soda?

I tested it both ways, and the combo gives the best texture. If you only use baking powder, add a little extra, but the crumb won’t be quite as soft.

How long does it stay fresh?

It keeps well for up to 5 days in the fridge, but I always bring it back to room temp or warm it up a little before serving. It also freezes beautifully for up to 3 months.

Can I swap zucchini for another vegetable?

Zucchini works because of its high water content. Carrots or pumpkin won’t give the same moist crumb, so I don’t recommend swapping them here.

HOW TO STORE AND FREEZE

Storing this bake is simple, which makes it a real winner for meal prep. Once the slab has cooled completely, I wrap the pieces in foil or tuck them into an airtight container. On the counter, they’ll keep for about 2 days if your kitchen isn’t too warm. In the fridge, you’re looking at 3 to 5 days of freshness.

Freezing is just as easy. I like to slice the slab into squares first, then wrap each one individually so I can grab a piece whenever I need it. Pop them into a freezer bag, squeeze out the extra air, and they’ll last up to 3 months. When it’s time to enjoy, just thaw at room temp or give them a quick reheat in the oven or microwave to bring back that just-baked taste.

SERVING IDEAS

One of my favorite things about this recipe is how flexible it is when it comes to serving. You can dress it up for a gathering or keep it casual for everyday snacking.

Try packing a square into lunchboxes alongside some fruit and nuts for an easy midday meal. For brunch, I like to serve it warm with a dollop of sour cream or a swipe of butter on top. It also makes a great sidekick to a bowl of soup or a fresh salad, turning a light dish into something more filling.

If you’re entertaining, cut the slab into smaller bite-sized pieces and serve them as savory finger food. Trust me, they disappear fast at parties. And on those busy nights when dinner feels impossible, a couple of squares with some roasted veggies on the side is about as easy and satisfying as it gets.

And that’s it, my zucchini and cheese muffin slab in all its glory. It’s the kind of recipe I keep coming back to, not just because it’s easy, but because it always delivers. No matter if I’m feeding a crowd, stocking lunchboxes, or just looking for something tasty to have with my coffee, this bake has me covered. Give it a try, and I bet it’ll become one of your go-to recipes too.

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