Prepare Your Pan and Zucchini
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. After shredding the zucchini, use a kitchen towel to squeeze out as much excess moisture as possible. This step is crucial for achieving a light, fluffy texture.

Combine the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Mix the Wet Ingredients
In a separate medium-sized bowl, lightly beat the eggs. Then, whisk in the buttermilk and the cooled melted butter until smooth.

Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just moistened. Be careful not to overmix; a few lumps in the batter are perfectly fine.

Fold in the Zucchini and Cheese
Gently fold the squeezed zucchini, most of the grated cheddar cheese (reserving a small amount for the topping), the green onions, and the chives into the batter until evenly distributed.

Bake Your Savory Zucchini Bread
Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the remaining cheddar cheese over the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve
Allow the bread to cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely. Slicing the bread while it’s still warm may cause it to crumble, so patience is key!