Zucchini Cheese Muffin Slab

recipetineats.com

Stuart

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)

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