Prepare your loaf pan. Line your pan with parchment paper, and heat your oven to 400°F (200°C fan).

Cook the bacon (optional). You can add the bacon into the mixture without cooking it first (it will cook in the oven), but cooking it first gives you lovely crispy pieces and a little extra flavor. It's up to you! If you're cooking the bacon, add your bacon slices to a pan over medium-high heat and cook for about five minutes, flipping a few times as you do, until the bacon is super crispy. Remove from the pan and chop into small pieces.

Mix the zucchini bread. Crack your eggs into a mixing bowl and whisk them. Add 1/3 cup olive oil, 1 cup of flour, 2 teaspoons of baking powder, 1/2 tablespoon of fish sauce, the grated zucchini, chopped scallions, chilli flakes, chopped bacon, grated cheddar, crumbled feta, 1 teaspoon of salt, a good grind of black pepper and the lemon zest if you're using it. Mix until no streaks of flour remain, then pour into the prepared tin. The mixture will be reasonably wet. Scatter over the extra cheese and everything bagel seasoning if you're using it.

Bake the zucchini bread. Transfer the tin to the oven, and cook for 45 to 50 minutes, until the top looks deeply golden and you can cleanly insert a skewer or knife into the middle (there shouldn't be any sticky residue). If there is residue on the skewer, keep the bread in the oven for another 10 minutes and check again. Remove from the oven and let cool in the tin for about 5 minutes, then transfer to a wire rack to cool. Slice and serve with softened butter (I can HIGHLY recommend trying this with roasted garlic butter).