Zucchini Cheese Muffin Slab - GREAT big batch recipe!

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Grate 2 of the zucchinis, toss with the salt and set aside for 20 minutes. Squeeze handfuls firmly to remove excess liquid until you have 2 very tightly packed cups. Set aside.
2. Thinly slice the third zucchini into strips or coins. Toss with the olive oil and black pepper.
3. Preheat the oven to 200°C/400°F (180°C fan-forced). Lightly grease a 23 x 33 cm (9 x 13 inch) metal pan with butter and line it with paper that overhangs the sides.
4. In a large bowl, whisk the dry ingredients. Make a well in the centre. In a separate bowl, whisk the wet ingredients until combined, then pour them into the well. Mix with a wooden spoon until most of the flour is incorporated but some is still visible.
5. Add the grated zucchini and cheese and mix through briefly. Some lumps are fine; do not overmix. The batter will be thick.
6. Spread the batter into the pan, smooth the top and arrange the zucchini slices on top.
7. Bake for 40 minutes, or until a skewer inserted in the centre comes out clean.
8. Sprinkle with sea salt flakes. Cool in the pan for 10 minutes. Lift the slab out using the paper onto a rack, remove the paper and cool for at least another 10 minutes.
9. Cut into 3 x 5 or 4 x 5 pieces.

Summarized from RecipeTin Eats's video. Watch it for the details.

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