Zucchini Bread

Preheat oven to 180C / 350F. Line a square (9 x 9 in / 23 x 23 cm) baking dish with baking paper.
Grate zucchini and carrot into a colander, sprinkle with salt and let sit for 10 minutes.
Meanwhile, heat 1 tbsp of olive oil in a frying pan on medium heat. Add onion and bacon and cook, stirring regularly, until golden. Remove from heat and allow to cool slightly.
Using your hands, squeeze as much of excess moisture out of the zucchini and carrot as possible, then place in a large mixing bowl with capsicum / pepper, onion, bacon, 1 cup cheese, and flour and stir to combine. Add eggs, milk, remaining oil, salt and pepper and stir to combine.
Pour mixture into prepared tray and smooth the top. Sprinkle reserved ¼ cup of cheese over the top, then bake for 35-40 minutes, until cooked through and firm to touch. Allow to cool, then cut into squares to serve.

NOTES
Flour

If you don't have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder.
How to Store Zucchini and Bacon Slice

Once the slice has cooled completely, store in an airtight container for up to 5 days, or freeze for up to 3 months.
Tips for making Zucchini and Bacon Slice

Don't skip draining the moisture from the zucchini or you'll end up with a soggy slice! Grate the zucchini and the carrot together and either pop into a colander or into a clean kitchen towel to wring out.
Feel free to throw in whatever vegetables you have on hand. Mushrooms or corn would work great!
You can use ham instead of bacon in this slice. Skip the frying step and throw the ham and onion directly into the bowl with the other ingredients.