2 cups all-purpose flour

1 tbsp baking powder

1 tsp sea salt

1 cup grated fresh zucchini (squeezed dry)

1 cup shredded sharp cheddar cheese

2 large eggs

1 cup whole milk

¼ cup olive oil

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Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together flour, baking powder, and sea salt.
In another bowl, whisk together eggs, milk, and olive oil until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined—do not overmix.
Fold in grated zucchini and shredded cheddar until evenly distributed.
Transfer batter to the prepared loaf pan and smooth the top.
Bake 45–55 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Squeeze zucchini well to remove excess moisture to prevent sogginess.

Add herbs like chives, thyme, or parsley for an aromatic touch.

Top with extra cheddar before baking for a golden, cheesy crust.

Can also be baked as muffins—reduce baking time to 20–25 minutes.