Start by preheating the oven to 350 degrees.

Grate the zucchini right onto a thin tea towel. Squeeze out as much water as possible then set the shredded zucchini (still in the dish towel) aside while we cook the bacon and onions.

Cook the bacon slices in a skillet over medium heat until they are opaque and beginning to brown. Add the diced onion to the bacon and continue cooking until the diced onion is softened and translucent.

While the bacon and onions are cooking, crack the eggs into a mixing bowl and whisk with the olive oil to a smooth, emulsified mixture. Season the eggs with a pinch of Kosher salt and four to five cranks of fresh black pepper.

Now, give the the shredded zucchini another few squeezes get out any remaining moisture. Then, add the shredded, squeezed zucchini to the egg and oil mixture.

Add the cooked bacon and onions to the mixing bowl and stir well to combine. Then add the flour and the baking powder.

Fold the flour and the baking powder into the egg zucchini mixture until there are no more white flour lumps or streaks. Then fold in about 3/4 of the grated cheddar cheese.

Spray an 8 x 8-inch baking dish with cooking spray. Then pour the Zucchini Slice batter into the baking dish. Even out and smooth the top with a silicone spatula.

Then sprinkle the remaining shredded cheddar cheese over the top. Place the whole baking dish on a sheet tray.

Bake for 40-50 minutes, until the Zucchini Slice is puffed and golden on top, and a cake tester comes out clean.

Let the Zucchini Slice cool for about 10-15 minutes before slicing into small squares for service.