Zucchini cheese muffin slab

Name: Lempengan muffin keju Zucchini
Total time: 60 min
Yield: 15 servings
Cuisine: Indonesian
Ingredients: 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 g arlic 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)); 50 g / 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))

Recipe video above. This is a zucchini loaded savoury cheese muffin in slab form which is a handy big-batch recipe to serve lots of people without fussing with muffin tins (pain to clean!). Consider it like a zucchini slice, but more like a muffin than a frittata. Excellent shelf life of 5 days, eco

⏱️ 60 min 🔪 Prep: 20 min 🔥 Cook: 40 min 📊 Medium ⭐ 4.9 (44) 👁️ 22 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

15 servings

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 g arlic 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))
50 g / 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))

Steps

Sweat zucchini - Grate 2 of the zucchinis using a box grater. Toss with the salt then set aside for 20 minutes. Grab handfuls and squeeze out excess liquid (no need to be super forceful here but make a bit of effort!). You should have 2 very tightly packed cups. Set aside.
Decorative zucchini - Finely slice the 3rd zucchini however you want, to decorate the surface. I cut the zucchini in half then into long strips. Thin coins is also nice. Toss with the oil and pepper.
Preheat the oven to 200°C/400°F (180°C fan-forced). Lightly grease a 23 x 33cm / 9 x 13" metal pan with butter. Line with paper with overhang (so you can lift it out later).
Batter - Whisk the Dry ingredients in a large bowl using a handheld whisk. Make a well in the centre. Whisk the Wet ingredients in a separate bowl until combined. Pour the Wet into the Dry ingredients. Mix using a wooden spoon until the flour is mostly incorporated but there's still flour visible.
Add-ins - Add zucchini and cheese then mix through. Some flour lumps is fine. Minimise mixing else the crumb will be tough. The batter will be thick - the zucchini will sweat more in the oven.
Bake - Scrape into the prepared pan and smooth the surface. Top with the zucchini slices. Bake for 40 minutes or until a skewer inserted in the middle comes out clean.
Cool - Sprinkle with sea salt flakes. Cool in the pan for 10 minutes. Use the excess paper to slide the slab onto a cooling rack then remove the paper. Cool for at least another 10 minutes.
Cut into pieces (3 x 5 pieces, or 4 x 5). Nobody ever says no to a smear of butter either, especially if served warm!