1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.

2. Shred zucchini, sprinkle with salt, let sit 10 minutes, then squeeze out excess moisture.

3. In a bowl, whisk together flour, baking powder, salt, pepper, and dried herbs.

4. In another bowl, whisk eggs, milk (or buttermilk), and melted butter or oil.

5. Pour wet ingredients into dry ingredients and stir until just combined.

6. Fold in shredded zucchini and cheddar cheese, being careful not to overmix.

7. Transfer batter to prepared loaf pan, sprinkle extra cheese on top if desired.

8. Bake 45–55 minutes until a toothpick inserted in the center comes out clean.

9. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.