Zucchini Cheese Muffin Slab

Forget individual muffin fuss! This Zucchini Cheese Muffin Slab recipe delivers all the savory, cheesy goodness in one pan.

Get ready to discover the simple secret to a moist and unforgettable bake that will have everyone reaching for seconds.

Ingredients

ingredient preparation instructions needed

First, let's gather all the ingredients you'll need to make these awesome Zucchini Cheese Muffin Slabs! We are going to need 12 wonton wrappers. Yeah, that's right — the ones for making dumplings!

Moving onto the dressing, you'll want 1 smashed garlic clove! No need to mince it — just give it a good whack. Next, grab 1 1/2 tablespoons of lime juice, 2 teaspoons of rice vinegar, 2 1/2 teaspoons of fish sauce, and 1 teaspoon of soy sauce, too!

For the oil, 1 1/2 tablespoons of canola oil is fine. A teaspoon of sugar or honey will balance flavors, and finally, add 1 to 2 finely chopped, deseeded birds eye chili. If you don't like it too spicy, you can always use chili paste or hot sauce!

Now, for the chicken salad, you will need 1 1/2 cups of shredded, cooked chicken. Sounds yummy already!

Instructions

Let's get started making these muffin slabs—it's easier than you think! First, preheat your oven to 350°F (175°C). I always double-check mine, because ovens can be so temperamental and you do not want that!

Next, grease a 9×13 inch baking pan. Nobody likes muffins sticking to the pan, do they? In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of baking soda. This is our dry mix, don't forget the teaspoon measurements, small details matter!

Now, in another bowl, combine 2 eggs, ½ cup of vegetable oil, and 1 cup of granulated sugar. Mix them as if you're painting a masterpiece.

Add 2 cups of shredded zucchini—squeeze out any extra moisture, we don't want it soggy—and 1 cup of shredded cheddar cheese.

Combine both mixtures by gently pouring the moist ingredients into the dry ingredients, which is my favorite part. Spread it evenly into the prepped pan, and bake for 25-30 minutes until a toothpick comes out clean!

Recipe Notes

Since we're talking recipe notes, I want to mention that the zucchini is key! Don't skip it—it adds moisture and makes the slab extra yummy. While this uses zucchini, you can also add mushrooms to the muffin slab for a similar earthy flavor.

Wonton wrappers are the star here. Bake 'em in a muffin tin at 160C/320F 'til they're golden brown, about 12–15 minutes. Watch them closely; nobody likes burnt cups! And hey, they stay crisp for up to 3 days in an airtight container. Pretty neat, huh?

Smash, don't mince, the garlic for the dressing. Trust me, it's a game changer; we only want a hint of garlic. If you are feeling fancy, try adding a pinch of salt to the garlic when smashing to assist.

Assemble those cups right before serving. Otherwise, you'll have soggy bottoms, and nobody wants that!

Nutrition Information

Now that we've covered tips and tricks, let's plunge into the nutrition info – because knowing what's in our food is just as important as making it taste great! For one serving (around 48g), we're lookin' at about 74 calories – that's not bad at all!

Check this out, 'cause it gets better. We've got 6.4g of carbs, 6.2g of protein, and 2.4g of fat. You'll also find sodium (185mg), potassium (88mg), and a tiny bit of fiber (0.6g)—plus only 1.1g of sugar. Whoa!

But there's more—Vitiman A is at a whole 24%! What?! Don't forget the sprinkles of Vitamin C, calcium, and iron, too. Not bad for a yummy zucchini cheese muffin slab, eh? It sounds pretty darn healthy, or at least guilt-free. Treat yourself!