Zucchini and Olive Savory Bread

Coarsely grate the zucchini and lightly salt it.

In a large bowl, whisk together the flour, baking powder, and pepper. Grate the garlic finely or press it, then add it to the flour mixture.

In a separate bowl, beat the eggs, add the milk and oil, and mix until smooth.

Combine the wet ingredients with the dry mixture.

Fold in the grated cheese along with the sliced green and black olives.

Thoroughly squeeze out excess moisture from the zucchini and fold it into the batter. Mix well.

Transfer the batter into a baking pan. I use a 22x10x6 cm rectangular silicone loaf pan. You can sprinkle some seeds on top (I used a seed blend).

Bake at 180 °C (350 °F) for 45–50 minutes.