Zucchini cheese muffin slab
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RecipeTin Eats · by Nagi★ 4.9 (45)

Zucchini cheese muffin slab

NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 16%
CARBS 17G32% OF CAL
2G FIBER13G OTHER1G TOTAL SUGAR
FAT 12G51% OF CAL
5G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A savory cheese and zucchini muffin baked in a slab and cut into squares. Dense and moist like a muffin rather than a frittata, it keeps well and feeds a crowd.

sidebaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 15
  • 2 zucchinis ((300g / 10 oz, ~17cm/7" long) (Note 1))
  • 3/4 tsp cooking salt / kosher salt
  • 2 cups (tightly packed) shredded cheese at room temperature (, like cheddar, tasty, colby, I use pre-shredded (Note 2))
  • 1 medium zucchini
  • 1 tsp extra virgin olive oil
  • Pinch black pepper
  • 2 pinches sea salt flakes ((optional, for sprinkling at end))
  • 2 3/4 cups flour (, plain/all purpose)
  • 3 1/2 tsp baking powder
  • 1/2 tsp baking soda / bi-carbonate of soda ((Note 3))
  • 1/2 tsp cooking salt / kosher salt
  • 2 garlic cloves (, crushed using a garlic crusher or finely grated using a microplane)
  • 1 cup milk (, preferably full fat, at room temp (I microwave 20 sec))
  • 50g / 3 tbsp unsalted butter (, melted, cooled)
  • 3 tbsp neutral oil ((canola, vegetable, peanut))
  • 2 large eggs ((55g/2 oz each), at room temperature)
  • 1 tsp white vinegar ((Note 4))
PREP
20M
SODIUM
343MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.