A savory and moist quick bread made with fresh zucchini and plenty of cheese, perfect as a snack or side dish.

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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
Place grated zucchini in a clean kitchen towel and squeeze out excess moisture. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.
In another bowl, beat the eggs, then mix in vegetable oil and Greek yogurt until smooth.
Stir wet ingredients into dry ingredients just until combined.
Fold in the zucchini, cheddar cheese, Parmesan cheese, and parsley if using.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.