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Preheat oven to 350℉ (180C). Line an 9x5 inch (23x13 cms) loaf pan with parchment paper.
Do not squeeze the grated zucchini.
In a large bowl, whisk together the lightly beaten eggs, buttermilk and olive oil. Next, add in the zucchini, sun dried tomatoes, mozzarella, parmesan and mix until combined. Then, sift in the flour, baking powder, baking soda, Italian herb blend, dried chives, salt, garlic powder and mix together until JUST incorporated. Transfer mixture to the pan and spread out evenly. Top with a little more shredded cheese and bake for 50-60 minutes or until toothpick comes out clean. Check the loaf at 35 minutes and if its browning too quickly, loosely add aluminum foil tent over the top of it. Transfer to a wire rack to allow to cool completely.