Start by grating 2 cups of firm, unblemished zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze to remove excess moisture.

In a large bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, 1 teaspoon of dried oregano, and ½ teaspoon of black pepper. Whisk until evenly blended.

In another bowl, beat 2 large eggs and mix in ¼ cup of olive oil. Fold in the grated zucchini and 1 cup of shredded cheese until well combined.

Fold the wet mixture into the dry ingredients until just combined, being careful not to overmix.

Pour the batter into a greased 9x5-inch loaf pan and smooth the top. Preheat your oven.

Preheat your oven to 350°F (175°C) and bake for 50-60 minutes until the top is golden brown and a toothpick comes out clean.