When the garden bursts with fresh zucchini, I can’t help but dream up delicious ways to use this versatile veggie. That’s how I stumbled upon the idea for these Zucchini Cheese Muffin Slabs—a delightful twist on the traditional muffin. The moment I pulled a warm slab from the oven, the inviting aroma of melted cheese and baked zucchini enveloped my kitchen, promising a savory treat that was both comforting and satisfying.
These muffin slabs are perfect for busy mornings or leisurely brunches, ideal for meal prep or entertaining a crowd. With their soft and fluffy texture, every bite is a hidden nugget of flavor and nutrition, making them a family favorite without the fuss of individual muffin tins. Plus, they’re simple to whip up in a single pan, ensuring you spend less time cleaning and more time enjoying good food with loved ones. So, let’s dive into this easy, big-batch recipe that will elevate your next meal!
Why is Zucchini Cheese Muffin Slab a Must-Try?
Flavorful Twist: These muffin slabs combine the savory goodness of cheese with the moistness of zucchini, creating a taste explosion that will leave your taste buds dancing.
Time-Saving Delight: Made in a single pan, there’s no need for fiddling with muffin tins. Just slice and serve!
Meal Prep Hero: Perfect for busy weeks, this big-batch recipe ensures you have healthy snacks or quick meals on hand, making meal prep a breeze.
Family-Friendly: Kids and adults alike will adore these fluffy bites filled with hidden veggies, turning a simple dish into a nutritious treat.
Endless Variations: From herbs to additional veggies or even proteins, customize your muffin slab to fit your family’s tastes!
Perfectly Portable: Whether for breakfast, lunchboxes, or snacks, these slabs travel well, ensuring on-the-go deliciousness.
Zucchini Cheese Muffin Slab Ingredients
For the Batter
• Zucchini – Adds moisture and hidden veggies; 2 medium zucchinis are grated and used in the batter, and 1 medium is sliced for decoration. You can substitute with similar moisture-rich vegetables, but texture may vary.
• Cooking Salt/Kosher Salt – Enhances flavor; use according to taste.
• Shredded Cheese – Provides flavor and moisture; any melting cheese like cheddar or colby works well. Pre-shredded cheese is convenient.
• Plain Flour (All-Purpose Flour) – Main structure; do not substitute with self-raising flour for best results.
• Baking Powder – Key leavening agent to ensure rise; essential for soft crumb.
• Baking Soda (Bi-Carb) – Works with vinegar to help with rising; can be substituted with extra baking powder but may impact texture slightly.
• White Vinegar – Activates baking soda; can substitute with yogurt or sour cream, but avoid strong-flavored vinegars.
• Milk – Adds moisture; full-fat milk is preferred but low-fat may be used.
• Unsalted Butter – Contributes flavor and moisture; melt and cool before adding to wet ingredients.
• Neutral Oil – Keeps muffins moist; can use vegetable, canola, or peanut oil.
• Large Eggs – Provide structure; should be at room temperature for smooth mixing.
• Garlic – Adds a hint of flavor; fresh garlic is recommended for the best taste.
For Decoration
• Sliced Zucchini – The decorative slices make the dish visually appealing; thin slices tossed with olive oil and black pepper enhance flavor.
Enjoying this Zucchini Cheese Muffin Slab is all about simplicity and flavor, making it a must-try in your kitchen!
How to Make Zucchini Cheese Muffin Slab
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Prep Zucchini: Grate 2 medium zucchinis, sprinkle with salt, and let them sweat for about 20 minutes. This helps draw out excess moisture, allowing you to squeeze them into 2 tightly packed cups.
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Slice Decorative Zucchini: Thinly slice the third zucchini and toss the pieces with olive oil and black pepper for added flavor.
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Preheat and Prepare Pan: Preheat your oven to 200°C (400°F). Grease a 23 x 33 cm (9 x 13″) pan and line it with parchment paper for easy removal later.
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Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined.
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Combine Wet Ingredients: In another bowl, whisk together the milk, melted butter, neutral oil, large eggs, and white vinegar until the mixture is smooth.
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Combine Wet and Dry: Gently pour the wet mixture into the dry ingredients, mixing just until combined. It’s okay if some lumps remain; don’t overmix!
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Incorporate Zucchini and Cheese: Fold in the squeezed zucchini and shredded cheese until they are evenly distributed throughout the batter.
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Prepare for Baking: Spread the batter evenly into the prepared pan, smoothing the top, and arrange the decorative zucchini slices neatly on top.
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Bake: Place the pan in the preheated oven and bake for about 40 minutes or until a skewer inserted into the center comes out clean.
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Cool and Slice: Once baked, let the slab cool in the pan for about 10 minutes before transferring it to a cooling rack. Slice into squares or rectangles for serving.
Optional: Serve warm with a pat of butter for added richness.
Exact quantities are listed in the recipe card below.
What to Serve with Zucchini Cheese Muffin Slab?
Pairing your Zucchini Cheese Muffin Slab with the right sides can take your meal to the next level, creating a delightful experience for family and friends.
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Fresh Garden Salad: A vibrant mix of greens and veggies adds a refreshing crunch, balancing the savory muffin’s richness. Drizzle with a light vinaigrette for extra zing.
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Creamy Tomato Soup: This classic combination warms the heart and soul. The tangy soup complements the cheesy flavors beautifully, making it perfect for lunch or a cozy dinner.
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Savory Yogurt Dip: A dip made with Greek yogurt, herbs, and spices adds a refreshing creamy element. This pair enhances the flavor profile while keeping it light and nutritious.
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Garlic Herb Roasted Potatoes: Crispy on the outside and fluffy on the inside, these potatoes provide a satisfying texture contrast. The herbs echo the muffin’s flavors for a cohesive meal.
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Roasted Vegetables: A medley of seasonal vegetables roasted until caramelized adds a touch of sweetness and completes the meal. Their vibrant colors invite everyone to the table.
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Herb-Infused Olive Oil: Drizzle a bit of infused olive oil over the muffin slab before serving. It adds an aromatic layer of flavor, elevating your dish to gourmet levels.
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Fruit Platter: A colorful assortment of seasonal fruits brings a refreshing sweetness. Pairing fruit with savory dishes can balance the palate and cleanse the taste buds.
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Chilled Sparkling Water: A refreshing beverage option, sparkling water with a squeeze of lemon is light and invigorating, making it the perfect choice to accompany your meal.
Storage Tips for Zucchini Cheese Muffin Slab
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Fridge: Store your Zucchini Cheese Muffin Slab in an airtight container for up to 5 days to maintain freshness. This is ideal for quick meals or snacks during the week.
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Freezer: For longer storage, wrap individual pieces in plastic wrap or foil, then place them in a freezer-safe bag. They can be frozen for up to 3 months without sacrificing flavor.
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Reheating: To revitalize the texture, reheat slices in the oven at 180°C (350°F) for about 10-15 minutes. This helps restore that fluffy, soft consistency.
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Room Temperature: If consuming the muffin slab the same day it’s baked, let it cool completely before slicing for room temperature serving, ensuring maximum flavor and texture enjoyment.
Make Ahead Options
These Zucchini Cheese Muffin Slabs are an excellent choice for meal prep, bringing convenience to your busy week! You can grate and sweat the zucchini up to 24 hours in advance, squeezing out excess moisture to maintain the perfect texture. Additionally, you can prepare the dry ingredients and store them in an airtight container for up to 3 days. When you’re ready to bake, simply mix the wet ingredients with the dry ones, fold in the prepped zucchini and cheese, and proceed with the baking instructions. This way, you’ll enjoy warm, cheesy goodness with minimal effort, ensuring your family gets a delicious and wholesome treat even on the busiest days!
Zucchini Cheese Muffin Slab Variations
Feel free to mix things up and make this recipe your own with these fun and tasty suggestions!
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Herb-Infused: Add fresh or dried herbs like thyme, oregano, or basil to the batter for extra aromatic flavor. A little greenery can elevate your dish to new heights!
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Extra Veggie Power: Swap in grated carrots or finely chopped spinach to increase nutrition without sacrificing taste. The more, the merrier when it comes to veggies!
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Spicy Kick: Fold in diced jalapeños or crushed red pepper flakes for a delightful spicy version. Just the right amount of heat can liven up your meal!
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Cheesy Delight: Experiment with different cheeses like feta, mozzarella, or a spicy pepper jack to change the flavor profile. A gooey layer of melted cheese is always a good idea!
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Protein Boost: Incorporate diced cooked bacon, ham, or browned sausage for a heartier treat. It transforms these muffin slabs into a fulfilling savory breakfast option.
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Sweet Surprise: Once baked, drizzle with a touch of honey or serve with fruit preserves for a sweet and savory twist. This unexpected pairing will delight your taste buds!
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Gluten-Free Swap: Use a gluten-free flour blend instead of all-purpose flour to make this dish accessible for everyone. Don’t let dietary preferences hold back deliciousness!
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Nutty Crunch: Add chopped nuts like walnuts or pine nuts for texture and an extra nutritional punch. They offer a wonderful crunch that complements the soft muffin slab beautifully.
Expert Tips for Zucchini Cheese Muffin Slab
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Moisture Control: Squeeze the grated zucchini well before adding it to the mix. Excess moisture can result in a soggy Zucchini Cheese Muffin Slab.
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Room Temperature Ingredients: Ensure your eggs, milk, and butter are at room temperature. This promotes a smoother mixture and better rise.
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Gentle Mixing: Avoid overmixing the batter when folding in the zucchini and cheese. This helps keep your muffin slab tender and fluffy.
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Flavor Boost: Consider adding fresh herbs or spices, like thyme or black pepper, to elevate the flavor of your Zucchini Cheese Muffin Slab.
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Storage Tip: Keep any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven for a delicious texture revival!
Zucchini Cheese Muffin Slab Recipe FAQs
How do I choose the right zucchini for this recipe?
Absolutely! When selecting zucchini, look for firm, unblemished ones that are small to medium in size. They should have a glossy skin without dark spots or soft areas. Young zucchinis are typically sweeter and more tender, making them perfect for your muffin slab.
What’s the best way to store leftover Zucchini Cheese Muffin Slab?
Very! To keep your muffin slab fresh, store it in an airtight container in the refrigerator for up to 5 days. If you’d like to extend its shelf life, you can freeze individual slices wrapped in plastic wrap or foil, then place them in a freezer-safe bag for up to 3 months. This way, you’ll always have a delicious snack on hand!
Can I freeze the Zucchini Cheese Muffin Slab? If so, how?
Certainly! To freeze your muffin slab, first, let it cool completely after baking. Then, slice it into portions and wrap each slice in plastic wrap or foil. Place the wrapped slices in a freezer-safe bag to avoid freezer burn. When you’re ready to enjoy, simply thaw in the fridge overnight and reheat in the oven at 180°C (350°F) for 10-15 minutes for that fresh-from-the-oven taste.
What should I do if my batter turns out too wet?
If you find your batter too wet, it might be caused by not squeezing the grated zucchini enough to remove excess moisture. Don’t worry! You can add a couple of tablespoons of flour to help absorb the extra liquid. Another option is to let the batter sit for a few minutes to allow it to thicken before baking—just ensure to give it only a gentle mix!
Can I make any substitutions for dietary needs?
Absolutely! If you have dairy allergies, you can substitute the milk with almond milk or any other plant-based milk and use a dairy-free cheese. For gluten-free options, replace all-purpose flour with a gluten-free flour blend that has a 1:1 ratio. Just keep in mind these substitutions may slightly alter the taste and texture, but the muffin slab will still be delicious!
Is this Zucchini Cheese Muffin Slab suitable for kids?
Very! This recipe is perfect for children, as it cleverly hides vegetables within a delicious, cheesy base. The soft texture and cheesy flavor make it appealing for even the pickiest eaters. Plus, you can always involve the kids in the kitchen to spark their interest in cooking!
Savory Zucchini Cheese Muffin Slab for Easy Family Meals
Ingredients
Equipment
Method
- Grate 2 medium zucchinis, sprinkle with salt, and let them sweat for about 20 minutes.
- Thinly slice the third zucchini and toss with olive oil and black pepper.
- Preheat your oven to 200°C (400°F). Grease a 23 x 33 cm (9 x 13") pan and line it with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
- In another bowl, whisk together the milk, melted butter, neutral oil, eggs, and white vinegar.
- Gently pour the wet mixture into the dry ingredients, mixing just until combined.
- Fold in the squeezed zucchini and shredded cheese until evenly distributed.
- Spread the batter evenly into the prepared pan, smoothing the top, and arrange the decorative zucchini slices on top.
- Place the pan in the preheated oven and bake for about 40 minutes or until a skewer inserted into the center comes out clean.
- Let the slab cool in the pan for about 10 minutes before transferring it to a cooling rack. Slice into squares or rectangles for serving.