1. Preheat the oven to 180C. Grease a loaf tin well with oil.
2. If you need to grate your own cheese, add cubed cheese (220g) to the bowl and grate Speed 8 / 5-10 seconds. Set aside in a small bowl.
3. Add the chopped zucchinis (2) and salt (1 tsp) to the bowl. Chop Speed 7 / 3 seconds.
4. Remove the zucchini from the bowl. Place onto a thin muslin cloth and squeeze out any excess liquid. Add the zucchini back to the mixer bowl.
5. Add the self raising flour (270g), baking powder (1 tsp), olive oil (40g), eggs (3), milk (40g), grated cheese (200g only), chopped parsley (3 Tbsp) and chopped basil (3 Tbsp) to the bowl. Mix Speed 4 / 7 seconds, or until combined.
6. Pour the mixture into the prepared tin and sprinkle with remaining cheese (20g).
7. Bake for 45 minutes.
8. Allow to cool completely before slicing into 10 slices.
9. Wrap and place into the lunchbox.
10. Enjoy!

Make your own!

*Make your own tomato chutney with the Spicy Tomato Chutney recipe from The Classics Issue or the Christmas Chutney or Green Tomato Chutney recipes from The Gift Giving Issue.