Preheat your oven to 350°F (175°C) and prepare a loaf pan with oil and parchment paper.

Grate the zucchini, then pat it dry with a towel to remove excess moisture.

In a large bowl, whisk together the flour, baking powder, salt, garlic powder, onion powder, and black pepper.

In a separate bowl, whisk the eggs until frothy, then add the milk, oil, and Dijon mustard.

Combine the wet and dry ingredients, stirring gently until just mixed.

Fold in the zucchini, cheddar, and optional herbs or jalapeño.

Pour the batter into the prepared loaf pan, smoothing the top and adding more cheese on top if desired.

Bake for 45-55 minutes until golden brown and a toothpick comes out with moist crumbs.

Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.