Ingredients :
Zucchini and Cheese:
2 cups grated zucchini , packed (2 medium zucchinis, 380g / 13 oz grated)
3/4 tsp salt
8 slices Swiss cheese (200g / 6.5 oz) (Note 1)
Wet Ingredients:
1 1/4 cups / 315 ml milk (any, I use low fat)
1/4 cup / 45 g melted butter , unsalted
2 tbsp canola oil (or vegetable or other neutral flavoured oil)
2 eggs
2 small garlic cloves , crushed
1 tsp white vinegar
Dry Ingredients:
2 1/4 cups / 335g plain / all purpose flour
2 tsp baking powder (Note 2)
1/2 tsp baking soda (bi-carb) (Note 2)
1/2 tsp salt
Instructions :
Use a standard box grater to grate the zucchini. Measure out 2 cups, place in bowl, sprinkle with salt, use fingers to disperse. Leave for 20 minutes.
Squeeze handfuls to remove excess water and place zucchini in a bowl. Set aside.
Preheat oven to 180°C / 350°F (all oven types).
Butter and line a loaf pan (Note 3)
Place Dry ingredients in a bowl. Whisk to combine.
Place Wet Ingredients in a bowl. Whisk to combine.
Make a well in the centre of the Dry ingredients. Pour in Wet. Mix quickly until flour is incorporated (Note 4).
Quickly stir through zucchini.
Spread 1/3 of the batter in the loaf pan. Top with 4 slices of cheese.
Spread with batter, top with 4 slices of cheese, then finish with remaining batter. Smooth top.
Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
Optional: Brush top with a bit of melted butter.
Cool in the pan for 10 minutes then transfer to rack to cool. Cool for at least 20 minutes before slicing.
Store in a container (Note 5 for humid weather warning!)