Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Grate about 2 cups of fresh zucchini and set aside on a clean towel to drain excess moisture.

In a large bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, oregano, and black pepper.

In another bowl, whisk the eggs, then add olive oil and blend. Fold in the grated zucchini and cheese.

Gently fold the wet mixture into the dry ingredients until just combined, avoiding overmixing.

Pour the batter into the greased loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 50-60 minutes, checking with a toothpick for doneness.

Let the bread cool in the pan for 10 minutes before transferring to a cooling rack.