Ingredients
Equipment
Method
Prep and mix dry
- Preheat the oven to 350°F (175°C) and set an oven rack in the center position. Ensure it fully heats before baking.
- Grease and line a 9×5-inch loaf pan with parchment paper. This helps the loaf release cleanly after baking.
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, black pepper, garlic powder, onion powder, dried thyme, and smoked paprika. Mix until the spices are evenly distributed.
Mix wet and combine
- In another bowl, whisk eggs, olive oil, and buttermilk until smooth. The mixture should look uniform with no streaks.
- Fold in shredded zucchini, moisture squeezed out, sharp cheddar cheese, shredded, and chopped fresh chives. Keep folding just until everything is incorporated.
- Add the wet mixture to the dry mixture and stir until just combined. Stop as soon as no dry flour pockets remain.
- Transfer the batter to the prepared loaf pan and spread it evenly. Tap the pan lightly to level the top.
Bake and cool
- Sprinkle grated Parmesan cheese (for topping) over the top. Make sure it covers the surface in an even layer.
- Bake at 350°F (175°C) for 50–60 minutes, until golden brown and a toothpick inserted into the center comes out clean. The loaf should spring back lightly when pressed.
- Cool for 15 minutes before removing from the pan. This firms the crumb so slices hold together.
Serve
- Slice and serve warm. Add butter if desired right before serving.
Notes
Squeeze the shredded zucchini well (or blot it in a towel) so the loaf bakes up tender instead of soggy. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a dairy swap, use a plant-based butter and replace the cheeses with a melting-style cheddar and Parmesan alternative.