Preheat your oven to 350°F (175°C) and spray a 9 x 5 inch bread pan with non-stick spray. Meanwhile, wrap the shredded zucchini in a paper towel and gently squeeze to remove some of its excess liquid. You don’t need to dry it out completely—just release about a tablespoon of liquid.

In a large bowl, combine the flour, baking powder, baking soda, and table salt. Mix thoroughly to evenly distribute the leaveners and salt throughout the flour.

In a separate small bowl, combine the milk and vinegar. Allow it to sit for a moment so the milk curdles slightly, creating a homemade buttermilk. Then, whisk in the melted butter and the egg until the mixture is smooth.

Add the wet milk mixture from Step 3 to the dry flour mixture from Step 2. Gently fold them together, being careful not to overmix.

Fold the squeezed shredded zucchini, grated cheddar cheese, and chopped green onions into the batter. Mix just until everything is evenly distributed. For an extra savory kick, consider adding a pinch of cracked black pepper.