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Preheat oven to 350 degrees F.
In a bowl whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt.
In a separate bowl, whisk together the buttermilk and egg. Once mixed, add the butter the the buttermilk mixture. Whisk until fully combined.
Add the buttermilk mixture to the flour mixture until just combined. Do not over-mix!
Mix in the shredded cheese, shredded zucchini, peppers, and chopped chives.
Spray a 9 x 5 bread loaf tin with non-stick cooking spray and bake for one hour, or until a toothpick inserted into the center comes out clean (internal temp is 205). Allow bread to cool for at least 10 minutes before inverting over a cooling rack to remove from the loaf pan. Allow bread to cool for an additional 5 minutes before serving. Enjoy!