Preheat the oven to 350 degrees F. Grease a standard 12-cup bundt pan with butter or non-stick cooking spray. Then pour 1/2 cup parmesan cheese into the pan and shake around to coat the sides.
In a large bowl, mix the flour, baking powder, baking soda and salt. Add in the sour cream, melted butter and eggs. Stir well to combine. Then fold in the shredded zucchini, 3/4 cup parmesan, Italian blend cheese, and chive.
Spoon the batter into the prepared bundt pan, and press down to fill in the curves of the pan. Bake for 45-50 minutes until a wooden skewer inserted into the middle comes out clean. Allow the bread to cool in the pan for at least 10 minutes before flipping out.