Set your oven to preheat at 350F.
Cut off the zucchini tips. Use a grater to grate the zucchini. To make long strips of slim zucchini, place the grater on its side so that the large holes of the grater face upward. Then use long strokes while grating the zucchini. When the zucchini is all grated, do away with the seeds.
Squeeze out the liquid from the zucchini by giving the strips a hard press. This should remove excess liquid and prevent your bread from becoming soggy.
To make the batter, get a mixing bowl. Add all the ingredients together in the bowl except for the chopped coriander and the cheddar cheese. Now mix thoroughly. Pour in the grated zucchini and mix again. Ensure they are all well combined.
Get your baking dish ready with wax paper. Pour the batter into it, making sure that it is spread evenly to cover the entire sides of the baking dish.
Allow it to sit in the oven for 20 minutes before removing it.
Now spread some good amounts of chopped coriander and cheddar cheese on top of the baked zucchini and place back into the oven. Allow it to rebake for an additional 5 minutes so that the cheese will melt. You may choose to increase the oven temperature just about a minute or two before you take out the bread from the oven. This will make the texture to become crisp and give it a golden color.
Remove from oven and allow to cool for about 3 minutes.
Slice it and take off the baking sheets. Enjoy.