Step 1

Prep: Start by positioning a rack in the center of the oven, then get the oven preheating to 350°F. After that, grease a 9x5-inch loaf pan with nonstick baking spray and set it aside.

Step 2

Get the zucchini prepped for baking as well. Use a cheese grater, shred the zucchini to collect the 1 cup needed for the batter. Use a paper towel to squeeze some of the liquid out of it and set it aside. Dice the scallions and parsley (if using fresh parsley) into small pieces and set them aside.

Step 3

Batter: In a large bowl, whisk the flour, baking powder, salt, and baking soda thoroughly.

Step 4

Add the zucchini, ¾ cup cheddar cheese, scallions, parsley and onion powder. Toss to separate and coat with flour.

Step 5

Whisk together the eggs, buttermilk and butter in a separate bowl. Add to the four mixture and mix lightly just until the dry ingredients are moistened. Do not overmix; the batter will not be smooth.

Step 6

Bake: Transfer batter to prepared bread pan. Bake 45 minutes, then top with remaining cheddar cheese. Bake another 10-15 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan on a rack for 5 to 10 minutes before overturning bread pan to remove loaf & cool completely on the rack. Slice and enjoy!