Preheat the oven to 170ºC fan force. Greese a 9 x 5 inch loaf pan and put baking paper. Set it aside.

Do not squeeze the zucchini, the moisture from the zucchini is essential for the texture of the bread, so there’s no need to squeeze or drain it. If you batter seems to thick to pour, you can add 1 - 2 tbsp of milk to loosen it up.

In a large mixing bowl, combine the shredded zucchini, green onions, egg, sour cream, and melted butter. Stir everything together until well mixed.

Add the shredded cheese to the zucchini mixture and fold in gently. The cheese will melt into the bread as it bakes, creating pockets of gooey goodness.

Allow the bread to cool in the pan for a few minutes before removing the loaf. Slice it up and serve warm with melted butter.

Enjoy …….