1 cup (250 ml) grated unpeeled zucchini

1 teaspoon (5 ml) salt

1 1/2 cups (375 ml) unbleached flour

1 tablespoon (15 ml) baking powder

1 teaspoon (5 ml) fresh thyme, chopped

Freshly ground pepper

2 eggs, beaten

1/4 cup (60 ml) olive oil

1/2 cup (125 ml) milk

1 cup (250 ml) grated Emmental cheese

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Butter a 21 x 11-cm (8 1/2 x 4 1/2-inch) loaf pan.

In a bowl, combine the grated zucchini and salt. Let drain for 30 minutes and then squeeze in a colander to remove as much water as possible.

In another bowl, combine the eggs, oil and milk. Stir in the dry ingredients with a wooden spoon. Add the zucchini and cheese.

Spread the batter into the pan. Bake for about 50 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Unmould and let cool before serving. Serve with a soup as my Cream of Cauliflower Soup.

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