Preheat oven to 350 F. Line a loaf pan with parchment paper.
In a large bowl, whisk together flour, baking powder, salt and 2 cups of the cheddar.
Measure the oil in a large measuring cup. Add the garlic and whisk together. Add the milk and eggs and whisk to combine.
Add the wet to dry ingredients. Stir until the flour is incorporated and then fold in the zucchini until just combined. Try not to overmix!
Pour the batter into the loaf pan and sprinkle the remaining ¼ of cheddar on the top. Bake for 40-50 minutes, until the loaf is golden and the centre of the loaf puffs back up after it is pressed slightly.
Allow to cool for 10 minutes in the pan, and then use a knife along the edges of the pan to make sure the loaf hasn’t stuck.
Slice and serve warm, or store any leftovers in a sealed container for up to 5 days.
