Zucchini cheese muffin slab

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Ingredients

2 zucchinis ((300g / 10 oz, ~17cm/7" long) (Note 1))
3/4 tsp cooking salt / kosher salt
2 cups (tightly packed) shredded cheese at room temperature (, like cheddar, tasty, colby, I use pre-shredded (Note 2))
1 medium zucchini
1 tsp extra virgin olive oil
Pinch black pepper
2 pinches sea salt flakes ((optional, for sprinkling at end))
2 3/4 cups flour (, plain/all purpose)
3 1/2 tsp baking powder
1/2 tsp baking soda / bi-carbonate of soda ((Note 3))
1/2 tsp cooking salt / kosher salt
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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