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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!)