Preheat your oven to 350°F (177°C) and grease a 9x5-inch loaf pan.

Shred enough zucchini to measure 2 cups and wring out the excess moisture.

In a large bowl, whisk together flour, salt, baking powder, garlic powder, onion powder, and black pepper. Stir in cheddar cheese and chives.

In a separate bowl, beat the eggs and mix in the melted oil, milk, and sour cream until smooth.

Pour the wet mixture into the dry ingredients and stir gently. Fold in the prepared zucchini.

Transfer the batter into the loaf pan and bake for 50-60 minutes until a toothpick comes out clean.

Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.