Preheat the oven to 350°F and line a standard loaf pan - a 9x5 bread pan - with parchment paper. Spray with non-stick spray or coat with softened butter.
Place grated zucchini in a towel over a strainer and let it sit while you grate cheese and prepare the other ingredients. When you are ready, squeeze some of the liquid out of the zucchini - it doesn’t have to be totally dry, but try to get as much out as you can.
1 ½ cups zucchini
In a large bowl, combine flour, baking powder, baking soda, and salt. (I like to sift it.)
2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
In a small bowl, combine buttermilk, cooled melted butter, and egg.
1 cup buttermilk, 1 large egg, 3 tablespons butter
Add the wet ingredients to the dry ingredients but do not overmix - the batter will get mixed more when you add the cheese and zucchini. The batter will be thick.
Add grated zucchini, cheese, and diced peppers. Gently fold the batter until it is combined. It will be pretty thick and sticky.
1 ½ cups sharp cheddar, 2 - 4 jalapeños, 1 ½ cups zucchini
Pour batter into prepared pan or muffin cups.
Bake at 350°F for one hour for the loaf and 35 minutes for muffins.
Check for doneness by inserting a toothpick into the bread. If it comes out clean, it is done! The bread will be golden brown on top. Allow the bread to cool for 10 minutes in the pan before removing it to finish cooling on a wire rack.