• Preheat the oven to 350 degrees F. Grease the bottom of a 10-inch iron skillet.
• In a large bowl, mix the shredded zucchini, green onions, jalapenos, eggs, sour cream, and melted butter. Mix well.
  1 ½ cups Zucchini, ⅛ cup Green Onions, minced, ½ Jalapeño, minced, 2 Eggs, ¾ cup Sour Cream, ¼ cup Butter
• Add the cheese to the zucchini mixture.
  1 ½ cup Cheddar Cheese
• In a small bowl, mix the flour baking powder, baking soda, salt, and sugar.
  2 cups All-purpose Flour, 1 ½ teaspoons Baking Powder, ½ teaspoon Baking Soda, 1 teaspoon Salt, 2 teaspoons Sugar
• Mix the dry ingredients into the wet ingredients. Stir JUST until combined. Do NOT over stir.
• If the batter is too thick to pour out of the bowl, add buttermilk 1-2 Tablespoons at a time. Avoid over stirring.
  1-2 Tablespoons Buttermilk or Milk
• Pour batter into the greased pan.
  1 Tablespoon Oil
• Bake in the preheated oven for 40-50 minutes until golden brown and a toothpick inserted in the center of loaves comes out clean.
• Cool on a wire rack if desired or serve warm with butter and honey.

Hint: Moisture content of the Zucchini varies. This will require that you sometimes add a splash or 2 of buttermilk (or regular milk) to get a pourable batter. See the picture for reference.