1-Step 1: Prep the Zucchini Grate your zucchini using a box grater or food processor. Place it in a bowl, sprinkle with 3/4 teaspoon salt, and let it sit for 20 minutes. This draws out excess water. After 20 minutes, squeeze the zucchini tightly in a clean kitchen towel or cheesecloth until it’s as dry as possible. This step is crucial skip it, and your bread will be soggy.

2-Step 2: Preheat and Prep the Pan Preheat your oven to 180°C (350°F). Butter and line a standard 9 x 5-inch loaf pan with parchment paper. This ensures easy removal and a clean slice.

3-Step 3: Mix Dry and Wet Ingredients Separately In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and 1/2 teaspoon salt. In another bowl, combine the wet ingredients: milk, melted butter, oil, eggs, crushed garlic, and white vinegar. The vinegar might seem odd, but it’s key it activates the baking soda for extra lift, especially important since the cheese adds weight.

4-Step 4: Combine and Layer Make a well in the center of the dry ingredients and pour in the wet mixture. Stir just until combined don’t overmix! Then fold in the drained zucchini. Now, the magic happens: pour one-third of the batter into the loaf pan. Top with 4 slices of Swiss cheese (cut to fit if needed). Add another third of the batter, then another 4 cheese slices. Finish with the remaining batter and smooth the top.

5-Step 5: Bake and Cool Bake for 50 minutes, or until a skewer inserted in the center comes out clean. If you like, brush the top with melted butter right after baking for extra shine and flavor. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack for 20 minutes before slicing. Patience pays off this bread is best slightly warm, with a smear of butter or served plain.