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PdfPreheat the oven to 350°F. Brush an 8-by-8-inch (2-quart) baking dish with olive oil, then line with a long strip of parchment paper, leaving plenty of overhang on the sides.
In a medium skillet, warm 1 tablespoon of the olive oil over medium heat. Add the leek or onion and ¼ teaspoon salt, and cook until softened and beginning to caramelize, 8 to 10 minutes.
Stir in the garlic and olives, and cook for another minute or two. Season with black pepper, then set aside to cool slightly as you prepare the rest of the recipe.
In a mixing bowl, whisk the remaining ⅓ cup oil and eggs together until combined. Stir in the zucchini, the cheese, and the leek mixture.
Either sift the flour, baking powder, and remaining 1 teaspoon salt over the wet ingredients, or whisk them together in a small mixing bowl, then add to the egg mixture. Fold until smooth.
Scrape the mixture into the prepared pan and bake until set in the center and lightly browned. Has a moist crumb, so a tester may not come out clean. For a metal pan start checking after 25 minutes; for a glass pan start checking after 30 minutes.