Zucchini Cheese Muffin Slab

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, economical to make, this will easily serve 15 to 20 people and is great to tuck into lunch boxes or serve for morning tea. Don't be alarmed by the thickness of the batter, it gets a lot of moisture from the zucchini as it bakes! (PS Next time, try the pizza version!)-halved it, baked it in a 9 x 9 pan for 30 minutes.-

2 zucchinis (300g / 10 oz, ~17cm/7″ long) (Note 1)

¾ tsp cooking salt / kosher salt

2 cups (tightly packed) shredded cheese at room temperature , like cheddar, tasty, colby, I use pre-shredded (Note 2)

subheading: DECORATIVE TOPPING:

1 medium zucchini

1 tsp extra virgin olive oil

Pinch black pepper

2 pinches sea salt flakes (optional, for sprinkling at end)

subheading: DRY INGREDIENTS:

2 ¾ cups flour , plain/all purpose

3 ½ tsp baking powder

½ tsp baking soda / bi-carbonate of soda (Note 3)

½ tsp cooking salt / kosher salt

subheading: WET INGREDIENTS:

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)

Directions at recipetineats.com

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