Zucchini cheese muffin slab

1. Other veg – I haven’t tried this with carrot and other vegetables because my gut tells me it will be a little too dry. Because even though we sweat the excess water out of the zucchini (don’t skip this step), even more comes out as it bakes. Zucchinis are 90%+ water!!!

2. Cheese – I know it sounds weird to ask for room temperature cheese! But this batter is quite thick and if the cheese is fridge cold, it will really bring down the temp of the batter so it won’t rise as well. PS I use pre-shredded. No need to grate your own for this recipe.

Mozzarella – Doesn’t have enough flavour for this recipe, so if you use this, add 1/2 cup shredded parmesan.

3. Baking soda – This really is best using both baking powder and baking soda (I tried all sorts of combinations to try to use just one instead of both). But it really is better using both – baking soda makes the crumb a little softer. However, still VERY good using only baking powder, use an extra 1 1/2 tsp baking powder and no baking soda.

4. Vinegar – Gives the baking soda a kick start to make the muffin rise. Similar effect that yogurt, buttermilk and sour cream has in cakes etc. You can’t taste the vinegar. Plain white vinegar is best but any neutral clear vinegar will work.

5. Storage – stays fresh for 3 to 5 days in the fridge in an airtight container, but serve at room temp or better yet, warm. Can be stored 2 days in the pantry as long as it’s not too hot in your house. Freeze for up to 3 months.

Nutrition per serving assuming 15 servings.