Zucchini Cheese Muffin Slab is a versatile creation that can grace your breakfast table, be the star of a brunch buffet, or serve as a delightful snack any time of day. With its tender crumb and savory flavors, each square offers a mouthful of joy that pairs beautifully with your favorite morning beverage or a crisp salad.
Ingredients:
- Plain flour
- Baking powder and baking soda
- Plain white vinegar
- Cheese (your choice of hard cheese)
- Mozzarella
- Milk
- Large eggs
- Oil and butter
- Garlic
Method of cooking:
Grate the zucchini and place it in a colander. Sprinkle with a little salt and let it sit to draw out the moisture. After 10 minutes, squeeze out the excess water.
In a large bowl, sift together the plain flour, baking powder, and baking soda. Add a pinch of salt and some black pepper.
In another bowl, whisk together the eggs, milk, and a splash of white vinegar. Melt the butter and let it cool slightly before adding it to the wet ingredients along with a drizzle of oil.
Add Cheese and Zucchini: Stir in the grated cheeses (both hard cheese and mozzarella) and the grated zucchini into the wet mixture.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined; do not overmix.
Preheat your oven to 180°C (350°F). Grease a large baking sheet or line it with parchment paper. Pour the batter onto the sheet and spread it out evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let the slab cool slightly before cutting into squares. Serve warm or at room temperature.
