Introduction
If you’re looking for a delightful and comforting savory treat, this zucchini cheese muffin slab is the perfect recipe to try. Packed with fresh zucchini and cheesy goodness, it offers a flavorful twist on traditional muffins. Ideal for breakfast, snacks, or as a side dish, this recipe combines simplicity with deliciousness.
Detailed Ingredients with measures
Zucchini: 3 medium zucchinis (approximately 300g / 10 oz each, about 17 cm/7″ long)
Salt: ¾ teaspoon cooking salt/kosher salt
Cheese: 2 cups (tightly packed) shredded cheese at room temperature (such as cheddar, tasty, or colby)
Flour: 2¾ cups all-purpose/plain flour
Baking Powder: 3½ teaspoons
Baking Soda: ½ teaspoon
Garlic: 2 cloves, crushed
Milk: 1 cup, at room temperature
Unsalted Butter: 50g (3 tablespoons), melted and cooled
Neutral Oil: 3 tablespoons (e.g., canola, vegetable, or peanut oil)
Eggs: 2 large eggs (55g/2 oz each), at room temperature
White Vinegar: 1 teaspoon
Black Pepper: Pinch
Extra Virgin Olive Oil: 1 teaspoon
Sea Salt Flakes: 2 pinches (optional, for sprinkling at the end)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 1 hour
Yield: Serves approximately 8-10
This savory zucchini cheese muffin slab is a must-try for anyone who enjoys the combination of fresh vegetables and cheesy flavors. Enjoy it warm or at room temperature, and don’t forget to store any leftovers in an airtight container for lasting freshness!
Detailed Directions and Instructions
Prepare the Zucchini:
– Grate 2 zucchinis using a box grater.
– Toss the grated zucchini with ¾ teaspoon of salt and let it sit for 20 minutes to draw out excess moisture.
– After 20 minutes, squeeze out the excess liquid using your hands. You should have 2 tightly packed cups of grated zucchini.
Prepare the Decorative Topping:
– Thinly slice the 3rd zucchini.
– Toss the slices with 1 teaspoon of extra virgin olive oil and a pinch of black pepper.
Preheat the Oven:
– Preheat the oven to 200°C (400°F) or 180°C (fan-forced).
– Lightly grease a 23 x 33 cm (9 x 13″) metal pan with butter and line it with parchment paper, leaving some overhang for easy removal.
Prepare the Batter:
– In a large bowl, whisk together 2¾ cups of all-purpose flour, 3½ teaspoons of baking powder, and ½ teaspoon of baking soda.
– In a separate bowl, whisk together 2 crushed garlic cloves, 1 cup of milk, 50g of melted and cooled unsalted butter, 3 tablespoons of neutral oil, 2 large eggs, and 1 teaspoon of white vinegar until well combined.
– Pour the wet ingredients into the dry ingredients and mix until the flour is mostly incorporated but not fully.
– Add the squeezed grated zucchini and 2 cups of shredded cheese to the batter. Mix until just combined; avoid over-mixing to keep the crumb soft.
Assemble and Bake:
– Pour the batter into the prepared pan and smooth the surface.
– Arrange the zucchini slices on top for decoration.
– Bake for 40 minutes or until a skewer inserted into the center comes out clean.
– Optional: Sprinkle 2 pinches of sea salt flakes over the top after baking.
Cool and Serve:
– Allow the muffin slab to cool in the pan for 10 minutes.
– Use the parchment paper overhang to lift the slab onto a cooling rack.
– Let it cool for at least another 10 minutes before slicing into pieces.
Notes
Storing:
– This savory zucchini cheese muffin slab is perfect for breakfast, snacks, or as a side dish. It stays fresh for up to 5 days when stored in an airtight container.
Cook techniques
Grating Zucchini
Grating zucchini helps to incorporate moisture into the batter while contributing to the flavor and texture of the final dish. For best results, use a box grater and remember to squeeze out excess liquid afterward.
Tossing with Salt
Tossing grated zucchini with salt draws out moisture, preventing the finished product from becoming soggy. Allow it to rest for about 20 minutes before squeezing out the liquid.
Preparing Decorative Toppings
Thinly slicing zucchini for decoration adds visual appeal and a fresh taste to the dish. Tossing the slices in olive oil and pepper enhances their flavor.
Preheating the Oven
Always preheat the oven to ensure even baking. This step is vital for achieving the right texture and color.
Mixing Dry and Wet Ingredients
When combining dry and wet ingredients, mix until just combined. Over-mixing can lead to a tough texture, so it’s important to maintain a light hand.
Baking in a Prepared Pan
Greasing the pan and lining it with parchment paper makes for easy removal of the baked goods. Ensure that the batter is smooth and even for consistent cooking.
Testing for Doneness
Insert a skewer into the center to check for doneness. If it comes out clean, the dish is ready. Adjust baking time as necessary based on your oven’s performance.
Cooling Properly
Allow the baked dish to cool for a few minutes in the pan before transferring it to a cooling rack. This helps to set the texture and makes slicing easier.
FAQ
Can I use other types of cheese?
Yes, you can substitute with any cheese you prefer, such as mozzarella or a dairy-free alternative, as long as it melts well.
What can I use instead of flour?
If you need a gluten-free option, use a gluten-free flour blend designed for baking.
What should I do if my zucchini is too wet?
Make sure to squeeze out as much moisture as possible after salting. If needed, you can also add a little extra flour to the batter.
Can I make this recipe ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking.
How do I store leftovers?
Store leftover muffin slabs in an airtight container at room temperature for up to 5 days. They can also be refrigerated to extend freshness.
Can I freeze this savory muffin slab?
Yes, it can be frozen. Wrap individual slices in plastic wrap or foil and place them in a freezer bag. They will last for up to 3 months.
Conclusion
This savory zucchini cheese muffin slab is a delightful combination of flavors and textures, making it an excellent choice for breakfast, snacks, or a side dish. With its cheesy and moist interior complemented by the zucchini, it offers a nutritious twist on traditional muffins. Plus, it’s easy to store and enjoy throughout the week, making meal prep a breeze.
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