1 small (about 100g) zucchini
1 cup white self-raising flour
1 cup wholemeal self-raising flour
1 tsp caster sugar
1 cup grated low fat cheddar
1 bunch of finely chopped chives
1 cup buttermilk, plus extra to brush
Handful of pepita or sunflower seeds
Preheat oven to 200°C. Wash and coarsely grate zucchini, then squeeze out excess moisture.
Sift both flours together into a large bowl and then add zucchini, sugar, cheese, chives and a pinch of salt. Gradually add the buttermilk and mix with your hands to make a soft dough.
Turn out onto a lightly floured surface and pat into a 2cm-thick piece.
Use a 5.5cm round pastry cutter dipped in flour to cut out rounds from dough or cut with a sharp knife.
If you used a cutter, gather the leftover dough and knead together to form a new mixture. Pat into 2cm thick piece and cut into rounds.
Place on a floured tray, brush with a little extra buttermilk and then bake in the oven for 18-20 minutes until golden.