Prepare the Zucchini: Grate the three medium zucchini into a large bowl. Add a generous pinch of salt and stir to combine. Let the mixture sit for 10-15 minutes, which will help draw out the excess liquid.

Remove Excess Liquid: Transfer the salted, grated zucchini to a clean kitchen towel or cheesecloth. Squeeze the zucchini firmly to remove as much liquid as possible. This is a crucial step to ensure the loaf is not soggy.

Mix Wet Ingredients: In a separate large bowl, whisk together the two large eggs, ½ cup of milk, the minced garlic, and the finely chopped fresh dill.

Mix Dry Ingredients: In a medium bowl, whisk together the 60g of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of black pepper.

Combine and Form Batter: Add the squeezed zucchini to the wet ingredient bowl, along with the 30g of grated Parmesan cheese. Stir to combine. Then, gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Be careful not to overmix the batter.

Bake: Pour the batter into a greased and floured loaf pan. Sprinkle the top with a little extra grated Parmesan cheese. Place in a preheated oven at 180°C (350°F) and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Let the loaf cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. The loaf is delicious served warm or at room temperature.