1-Preheat your oven to 180°C (350°F) in: Preheat your oven to 180°C (350°F) in convection mode.
2-Wash the zucchini thoroughly, then cut it: Wash the zucchini thoroughly, then cut it into thin slices or small dice according to your preference.
3-Quickly sauté the lardons in a non-stick: Quickly sauté the lardons in a non-stick pan without added fat for 2-3 minutes.
4-In a large bowl, vigorously whisk the: In a large bowl, vigorously whisk the eggs with the olive oil and milk until smooth and slightly frothy.
5-Sift the flour with the baking powder: Sift the flour with the baking powder directly over the bowl, then fold them in gradually, mixing gently with a spatula. The batter should be smooth and lump-free.
6-Add the prepared zucchini, the cooled lardons,: Add the prepared zucchini, the cooled lardons, the grated Gruyère, and a pinch of thyme. Mix thoroughly to evenly distribute all ingredients.
7-Generously butter a 24 cm loaf pan: Generously butter a 24 cm loaf pan or line it with parchment paper.
8-Pour the batter into the pan, smoothing: Pour the batter into the pan, smoothing the surface lightly with the back of a spoon.
9-Bake for about 45 minutes: Bake for about 45 minutes.
10-Check doneness by inserting the blade of: Check doneness by inserting the blade of a knife into the center; it should come out dry and clean. If necessary, extend baking by 5 to 10 minutes, watching the color.
11-Let cool in the pan for 10: Let cool in the pan for 10 minutes before carefully unmolding onto a rack. This zucchini cake can be enjoyed warm or cold.