Grate the zucchini using a box grater and squeeze out any excess moisture using a clean kitchen towel or paper towels.
In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is uniform and frothy.
Heat the ghee in a large non-stick skillet over medium heat until melted and coating the pan.
Add the grated zucchini to the skillet and sauté for 3-4 minutes, stirring occasionally, until the zucchini is softened and just beginning to turn golden.
While the zucchini cooks, toast the sprouted whole grain bread slices in a toaster or oven until they are golden brown and crisp.
Pour the egg mixture into the skillet with the zucchini and let it sit for 20 seconds before stirring gently with a silicone spatula to form soft, pillowy curds.
When the eggs are nearly set but still slightly moist, sprinkle the grated sharp cheddar cheese over the top and cover the skillet with a lid for 30 seconds to melt the cheese.
Place the toasted bread on a plate and divide the cheesy egg and zucchini scramble evenly over both slices.
Garnish the toast with freshly chopped chives and serve immediately while hot.