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Zucchini cheese muffin slab | RecipeTin Eats

This can be a savoury zucchini cheese muffin in slab type which is a helpful big-batch zucchini slice recipe to serve a lot of folks with out fussing with muffin tins (I do know you hate cleansing them too!). Economical. Hidden veg. 5 day shelf life. CHEESE. I problem you to think about a motive to not make these instantly! 🙂

Zucchini cheese muffins ready to eat

Zucchini cheese muffin slab

Tailored from my Zucchini Cheese Loaf, it is a recipe that got here into existence after I was shamelessly baking for the employees on the animal hospital when Dozer was in for surgical procedure. Who me, bribing the docs and nurses with baked items to make sure Dozer acquired further care and a spotlight?? By no means! 😇

Honestly although, after 3 batches of muffins I misplaced the need to wash yet one more muffin tin (paper liners simply appear misplaced with savoury muffins?) and flipped over to what I christened a zucchini slab-muffin. A lot simpler to make one large slab then lower it into items than utilizing muffin tin after muffin tin!!

Although the preliminary variations have been simply effective, over the previous few weeks I’ve been tweaking the recipe to make it even higher (thanks crew RTM on your brutally sincere suggestions!) to make the crumb softer and fluffier, and lengthen the shelf life to five entire days. I’m so proud of the top end result, and I hope you find it irresistible too!

Freshly baked Zucchini cheese muffin-slab

Components in Tacky Zucchini Muffin Slab

Zucchini is the important thing ingredient on this muffin slab. It’s not nearly sneaking in further veggies or the stunning little inexperienced bits inside. It’s additionally retains this muffin-slab contemporary for as much as 5 days, due to the moisture within the zucchini!


I exploit 3 zucchinis on this recipe. Two are grated and stirred into the batter, after sweating out extra water utilizing a bit of salt. Zucchinis are over 90% water! The third is used to embellish the highest.

I haven’t tried different greens on this recipe as a result of my intestine tells me the crumb will likely be a bit of drier than preferrred. Even after squeezing out the surplus water within the zucchini, there may be nonetheless loads of water in it which will get leeched out into the batter because it bakes. In reality, you’ll discover that the batter is a bit thicker than typical muffin batters – that’s to permit for residual zucchini moisture!

Zucchini cheese muffins

Dry components

  • Plain flour (all-purpose flour) – Not self elevating flour which already has baking powder in-built. Usually talking, muffins and muffins don’t rise as properly and the crumb is just not as smooth. Higher so as to add your personal rising agent, like baking powder.

  • Baking powder and baking soda (bi-carb) – This recipe particularly makes use of each as a result of it makes the softest crumb with a fair rise (relatively than an enormous dome). I do know it’s irritating to have to make use of each, however it actually does give the very best end result. I attempted all types of mixtures! Nevertheless, in case you’ve solely acquired baking powder, you may substitute the baking soda with an additional 1 1/2 teaspoons of baking powder, although the crumb will likely be a contact much less tender (it would rise virtually as effectively although).

  • Plain white vinegar – Acidity that offers the baking soda a kick begin on the rising! You possibly can’t style it in any respect, it’s simply to activate the baking soda. Both vinegar or one thing else with acidity in it (like yogurt or bitter cream) is pretty normal in most of my baking recipes that use baking soda. I exploit common white vinegar however any clear(ish) vinegar will work simply as effectively. Don’t use balsamic vinegar!!! 🙂

  • Cheese – Use your favorite melting cheese like cheddar, tasty, colby (that is my on a regular basis cheese), Monterey jack (this was, however troublesome to seek out in Australia as of late), gruyere (in case your pockets stretches to this) and so forth. PS Pre-shredded is okay for this recipe!

    Mozzarella is just not advisable as a result of it doesn’t have a lot flavour. If I have been to make use of mozzarella, I’d in all probability use 150g / 5 oz mozzarella plus 75g / 2 1/2 oz parmesan.

  • Milk – Full fats cow milk is finest, although low fats works too.

  • Giant eggs, at room temperature – 55-60g/2oz eggs from a carton labelled “massive eggs”. Be sure that they’re at room temperature not fridge chilly. Extra on eggs for baking right here (together with a fast strategy to de-chill them).

  • Oil and butter – Oil retains muffins and muffins moist whereas butter provides flavour. Muffins that dry out the subsequent day actually trouble me, so I used to be adamant that I needed to make use of a bit. Nevertheless, I missed the flavour of butter when simply utilizing oil. So I landed on a mixture of each! Use any impartial flavoured oil.

  • Garlic – I really like the trace of garlic flavour on this muffin-slab! Use contemporary garlic cloves (not dried), crushed utilizing a garlic crusher or finely grated utilizing a microplane. If utilizing a knife, finely mince it then use the facet of the knife to smear it right into a paste.

Easy methods to make Zucchini Cheese Muffin Slab

I do know it’s tempting to skip the zucchini sweating. I attempted. And regretted it. The batter simply acquired too soggy and didn’t prepare dinner by way of!

Should you actually brief on time, you may scale back it to 10 minutes sweating time however use a tea towel to wring out the surplus water (you’ll get extra out than utilizing arms).

  1. Sweat 20 minutes – Sprinkle the grated zucchini with salt and toss. Put aside for 20 minutes to attract water out.

  2. Squeeze out extra water utilizing your arms. Simply seize handfuls and squeeze. There’s no must take away each single final drop (to try this, I’d ask you to make use of a tea towel) as a result of the batter is intentionally designed a bit of thicker than typical as we are going to depend on residual water within the zucchini so as to add moisture because it bakes. However please make a little bit of effort throughout this squeezing step!

    How a lot you want – We want 2 very tightly packed cups of squeezed out zucchini. Somewhat extra of much less is okay, the recipe is fairly versatile. However you probably have, say, 3 cups, that can crush the batter a bit of an excessive amount of.

  1. Ornamental topping – Slice the third zucchini thinly nonetheless you’d like (I do lengthwise then halve, cash can be good). Then toss with a bit of oil and pepper (not salt, it makes it sweat, we are going to salt later).

  2. Whisk dry – For the batter, it’s delightfully simple as most muffins as. Whisk the dry components in a big bowl (flour, baking powder, baking soda and salt).

  1. Whisk moist – Then whisk all of the moist components in a separate bowl. Essential to have all components at room temperature else it gained’t mix easily. For instance, a jug of chilly milk added into melted butter will make the butter solidify!

  2. Mix – Then pour the moist components into the dry components. Combine till the flour is principally included, however not totally. Cease mixing when you may nonetheless see some bits of flour.

  1. Add-ins – Then add the cheese and zucchini and blend them by way of. Cease mixing as soon as the zucchini and cheese is dispersed. Over-mixing will make the crumb much less smooth than it needs to be!

  2. Unfold right into a 23 x 33 cm / 9 x 13″ paper lined pan (I grease with butter).

  1. High with the zucchini slices.

  2. Bake for 40 minutes or till a skewer inserted into the centre comes out clear. Let it cool for a bit, then it’s able to eat!

Stack of Zucchini cheese muffin-slab

Serving and storage issues

That is a type of meals that has a spot from morning to nighttime, whether or not it’s a breakfast on the run, a filler on your lunch field, after college snack or taking into the workplace to share with co-workers. I additionally notably like that it’s “seize and go” with out the necessity to fuss with plates for serving. Only a serviette, in case you’re feeling civilised!

It’ll keep contemporary for as much as 5 days in an hermetic container within the fridge, although if it’s not too heat the place you might be then you may even simply depart it within the pantry. The crumb stays moist due to the moisture within the zucchini in addition to the oil within the recipe. And even on the tail finish of its shelf life, a fast little toast within the oven is all it would take to rejuvenate.

Like to know what you assume in case you do this! Specifically, I’d like to know what folks use it for. Feeding hungry youngsters? Morning tea within the workplace? Ebook membership?? Inform me, I wish to know! – Nagi x

Watch how one can make it

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Zucchini cheese muffins ready to eat

Zucchini cheese muffin slab

Servings15 – 20 folks

Faucet or hover to scale

Recipe video above. This can be a savoury cheese muffin with zucchini in slab type which is a helpful big-batch recipe to serve a lot of folks with out fussing with muffin tins (ache to wash!). A wonderful shelf lifetime of 5 days, economical to make, it will simply serve 15 to twenty folks and is nice to tuck into lunch bins or serve for morning tea.Do not be alarmed by the thickness of the batter, it will get plenty of moisture from the zucchini because it bakes!



  • Sweat zucchini – Grate 2 of the zucchinis utilizing a field grater. Toss with the salt then put aside for 20 minutes. Seize handfuls and squeeze out extra liquid (no have to be tremendous forceful right here however make a little bit of effort!). It’s best to have 2 very tightly packed cups. Put aside.

  • Ornamental zucchini – Finely slice the third zucchini nonetheless you need, to embellish the floor. I lower the zucchini in half then into lengthy strips. Skinny cash can be good. Toss with the oil and pepper.

  • Preheat the oven to 200°C/400°F (180°C fan-forced). Calmly grease a 23 x 33cm / 9 x 13″ metallic pan with butter. Line with paper with overhang (so you may raise it out later).


  • Batter – Whisk the Dry components in a big bowl utilizing a handheld whisk. Make a effectively within the centre. Whisk the Moist components in a separate bowl till mixed. Pour the Moist into the Dry components. Combine utilizing a wood spoon till the flour is usually included however there’s nonetheless flour seen.

  • Add-ins – Add zucchini and cheese then combine by way of. Some flour lumps is okay. Minimise mixing else the crumb will likely be powerful. The batter will likely be thick – the zucchini will sweat extra within the oven.

  • Bake – Scrape into the ready pan and clean the floor. High with the zucchini slices. Bake for 40 minutes or till a skewer inserted within the center comes out clear.

  • Cool – Sprinkle with sea salt flakes. Cool within the pan for 10 minutes. Use the surplus paper to slip the slab onto a cooling rack then take away the paper. Cool for no less than one other 10 minutes.

  • Minimize into items (3 x 5 items, or 4 x 5). No person ever says no to a smear of butter both, particularly if served heat!

Recipe Notes:

1. Different veg – I haven’t tried this with carrot and different greens as a result of my intestine tells me it will likely be a bit of too dry. As a result of though we sweat the surplus water out of the zucchini (don’t skip this step), much more comes out because it bakes. Zucchinis are 90%+ water!!!
2. Cheese – I do know it sounds bizarre to ask for room temperature cheese! However this batter is sort of thick and if the cheese is fridge chilly, it would actually convey down the temp of the batter so it gained’t rise as effectively. PS I exploit pre-shredded. No must grate your personal for this recipe.
Mozzarella – Doesn’t have sufficient flavour for this recipe, so in case you use this, add 1/2 cup shredded parmesan.
3. Baking soda –  This actually is finest utilizing each baking powder and baking soda (I attempted all types of mixtures to attempt to use only one as a substitute of each). Nevertheless it actually is best utilizing each – baking soda makes the crumb a bit of softer. Nevertheless, nonetheless VERY good utilizing solely baking powder, use an additional 1 1/2 tsp baking powder and no baking soda.
4. Vinegar – Provides the baking soda a kick begin to make the muffin rise. Comparable impact that yogurt, buttermilk and bitter cream has in muffins and so forth. You possibly can’t style the vinegar. Plain white vinegar is finest however any impartial clear vinegar will work.
5. Storage – stays contemporary for 3 to five days within the fridge in an hermetic container, however serve at room temp or higher but, heat. Will be saved 2 days within the pantry so long as it’s not too sizzling in your home. Freeze for as much as 3 months.
Diet per serving assuming 15 servings.

Lifetime of Dozer

His first go to again to Bayview canine seaside after his surgical procedure. Take a look at that smile. ❤️

I do know that photograph is splendidly upbeat. And it actually does seize a second that made me so completely happy! However the actuality is, he didn’t swim. He simply broke out right into a trot for a short second and I occurred to snap a photograph. 😂

The reality is, he’s nonetheless very a lot on a path to restoration. I’m studying to be affected person and to decrease my expectations for the tempo and the way a lot health/power and so forth he’ll handle to regain. He’s nonetheless a shadow of what he was 3 months in the past earlier than his laryngeal paralysis got here on so swiftly. However I’ve taken him in to see a canine physiotherapist who has given me workouts to assist strengthen his muscular tissues (it’s superb how a lot muscle mass he has misplaced in 3 months) which is able to assist let him get pleasure from being out and about extra.

He will get out and up greater than did pre surgical procedure, however nonetheless spends the overwhelming majority of every day resting.

In excellent news although, high-value meals does pique his curiosity sufficient to rise up and get in the best way as soon as once more, like he used to! Right here he’s at a photoshoot yesterday – that’s Rob Palmer (skilled photographer) on the left and our Chef JB on the fitting.

And listed below are just a few extra snaps of Dozer over the Easter break. Babysitting the gradual roasted lamb:

Ah sure, and his fearful face on the sight of the Easter hats…. 😂

And I’m not fairly positive if that is his tolerating face (from the bear hug) or stress-free face (from the stomach scratches)!

Thanks as soon as once more for all of the fantastic messages of help, cheering on Dozer’s restoration! I hope to have the ability to proceed to convey constructive information, and I promise to stay utterly devoted to his rehab! Nagi x

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