Megan Sheley Wellness

With a boxed vegetable grater, grate your zucchini and use cheesecloth to drain out the excess water. Measure out 1.5 cups and set aside. Preheat your oven to 350 degrees Fahrenheit. In a large bowl, mix your flour, salt, baking soda, and baking powder. Whisk together to combine, then set aside. In a smaller bowl, make your buttermilk by combining your milk and vinegar, whisk and let sit for 3 minutes. Add in the egg and melted butter. Whisk together. Add your wet ingredients to your dry ingredients and fold together (do not over-mix, as this will leave your bread dense and flat). Add in your green onions, 1.5 cups of your sharp cheddar, and shredded zucchini. Mix again gently. Spray a standard loaf pan with cooking spray. Pour batter into your loaf pan and spread evenly with a spatula. Bake for 60-65 minutes (depending on your oven). With 20 minutes left of baking, add the rest of your shredded cheese on top. Remove from oven and check doneness with a toothpick; it should come out clean. If not, bake in 5-minute increments until cooked. Let the pan COOL for 30-40 minutes. Scrape the edges with a knife and flip gently and carefully remove your loaf. Slice and serve warm with melted butter.