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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