Preheat any available oven at 350°F.Set a grater on its side.

The largest grating holes should be face up.

Chop off the tips of the zucchini.

Begin grating the vegetable using long strokes starting on top of the grater.

This will create long, slim strips of zucchini.

Flip the zucchini and continue grating until the zucchini is all used up.

Dispose the seeds.

Press the zucchini strips hard to squeeze out the moisture and excess liquid.

This way, the bread will not turn soggy.Use a mixing bowl to make the batter.

Fold together all the ingredients, excluding the cheddar cheese and chopped coriander.

Mix the grated zucchini into the bowl as well.

Fold until combined.Pour the batter into a baking dish covered with waxed paper.

Uniformly spread the mixture on all sides.

Put in the oven for 20 minutes, then remove.Top with generous amounts of cheddar cheese and chopped coriander.

Rebake for 5 more minutes to melt the cheese.

Alternatively, increase the temperature for the last 1-2 minutes, enough to crisp the texture and turn it golden.Set aside to cool for 3 minutes after removing from the oven.

Slice with a pizza cutter or sharp knife.

Remove from the baking sheet and enjoy.