Preheat the Oven: Start by preheating your oven to 180°C (350°F). Grease a baking dish or line it with parchment paper.

Prepare the Zucchini: Dice the zucchini into small cubes. In a large mixing bowl, combine the zucchini with a pinch of salt and let it sit for a few minutes. This will help draw out excess moisture from the zucchini. Afterward, squeeze out the water and set the zucchini aside.

Mix the Wet Ingredients: In another bowl, whisk together the eggs, kefir, and olive oil until smooth. This mixture will add richness and moisture to the cake.

Combine the Dry Ingredients: In a separate bowl, sift the flour and baking powder together. Add black pepper, salt, and red pepper flakes to taste. Stir in the chopped chives, parsley, and dill if using.

Assemble the Batter: Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. Fold in the grated cheddar cheese and diced zucchini, ensuring the zucchini is evenly distributed throughout the batter.

Bake the Cake: Pour the batter into the prepared baking dish. Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should feel firm to the touch.

Cool and Serve: Allow the cake to cool slightly before slicing. This Zucchini Cake is best served warm, making it an ideal choice for dinner. You can garnish it with additional herbs or a dollop of sour cream for extra flavor.