Place the grated courgette into a colander over a bowl and sprinkle with the salt.
Leave to drain while you prepare the rest of the ingredients.
Preheat oven to Gas Mark 6 / 200℃ / 180℃ Fan / 400℉
Sieve the plain flour and baking powder into a large bowl.
Lightly whisk the eggs, milk and rapeseed oil / Canola in a jug.
Pour onto the dry ingredients and lightly fold in.
Add the smoked salmon pieces and chopped chives and lightly mix.
Add the squashed grated courgette and mix evenly.
Pour the mixture into your loaf tin or evenly distribute the mix into your mini loaf tin (1 heaped tablespoon per hole).
Bake the bread loaf for 45 to 50 minutes or mini loaves for 25 minutes.
Leave to cool in the tin or tins for at least 10 minutes before turning out onto a wire rack.
Serve warm or at room temperature.