Grate the zucchini and place it in a fine-mesh strainer or clean kitchen towel. Press firmly to squeeze out as much excess water as possible—this is crucial for preventing a soggy bread. While the zucchini drains, preheat your oven to 350°F and grease a loaf pan or 8x8 inch baking dish with butter or cooking spray.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, and black pepper. This ensures the leavening agents and seasonings are evenly distributed throughout the bread, which is essential for consistent rise and flavor.

In a separate bowl, whisk together the room-temperature egg, buttermilk, and melted butter until well combined. Using room-temperature ingredients helps them blend smoothly and creates a more tender crumb in the finished bread.

Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2, stirring just until combined. Don't overmix—a slightly lumpy batter is what you want here, as overmixing develops gluten and results in a tough, dense bread rather than a tender crumb.

Gently fold the squeezed-dry zucchini from Step 1, sharp cheddar cheese, and chives into the batter using a spatula or wooden spoon. I find that sharp cheddar gives this bread better flavor and a moister texture than mild cheese. Fold gently to avoid deflating the batter and to ensure even distribution of mix-ins.

Transfer the batter to your prepared pan, spreading it evenly. Place in the preheated 350°F oven and bake for approximately 1 hour, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown.

Remove the bread from the oven and let it cool in the pan for 15 minutes before turning it out onto a wire rack. This resting period allows the structure to set slightly, making it easier to remove from the pan without breaking. Serve warm or at room temperature.