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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)

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Decorative topping:

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1 medium zucchini

1 tsp extra virgin olive oil

Pinch black pepper

2 pinches sea salt flakes (optional, for sprinkling at end)

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Dry ingredients:

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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

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Wet ingredients:

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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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1. Sweat zucchini - Grate 2 of the zucchinis using a box grater. Toss with the salt then set aside for 20 minutes. Grab handfuls and squeeze out excess liquid. You should have 2 very tightly packed cups. Set aside.

2. Decorative zucchini - Finely slice the 3rd zucchini however you want, to decorate the surface. Toss with the oil and pepper.

3. Preheat the oven to 200°C/400°F (180°C fan-forced). Lightly grease a 23 x 33cm / 9 x 13" metal pan with butter. Line with paper with overhang.

4. Batter - Whisk the Dry ingredients in a large bowl. Make a well in the centre. Whisk the Wet ingredients in a separate bowl until combined. Pour the Wet into the Dry ingredients. Mix using a wooden spoon until the flour is mostly incorporated but there's still flour visible.

5. Add-ins - Add zucchini and cheese then mix through. Some flour lumps is fine. Minimise mixing else the crumb will be tough.

6. Bake - Scrape into the prepared pan and smooth the surface. Top with the zucchini slices. Bake for 40 minutes or until a skewer inserted in the middle comes out clean.

7. Cool - Sprinkle with sea salt flakes. Cool in the pan for 10 minutes. Use the excess paper to slide the slab onto a cooling rack then remove the paper. Cool for at least another 10 minutes.

8. Cut into pieces (3 x 5 pieces, or 4 x 5).

Notes

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 ½ cup shredded parmesan

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.