Preheat oven to 400°F. Prepare 9 in. x 5 in. loaf pan with vegetable pan spray.

For spicy honey butter, in medium bowl, beat butter, honey, salt, cayenne pepper and crushed red pepper with an electric mixer on medium speed 1-2 minutes until well combined. Scrape down sides and bottom of bowl and continue to mix 1-2 minutes until smooth. Form butter into 5 in. log and wrap in plastic wrap. Refrigerate 30 minutes or until ready to serve. Let stand at room temperature 10 minutes before serving.

To prepare bread, wrap shredded zucchini in paper towels and squeeze out as much liquid as possible. Repeat process 2-3 times or until paper towels are nearly dry after squeezing. When dry, combine zucchini, cheese, chives and garlic in medium bowl and set aside.

In small bowl, combine flour, baking soda, salt, smoked paprika and nutmeg.

In large bowl, whisk together sour cream, vegetable oil, egg, lemon juice and zest until smooth. Add flour mixture and stir until dough becomes shaggy and difficult to stir. Add shredded zucchini and knead 2-3 minutes or until dough is smooth and evenly combined. Shape bread into a loaf shape in pan, making sure to press dough into bottom and corners of pan.

Bake 20 minutes, then lower the temperature to 350°F and bake 40 to 47 minutes longer, or until a toothpick inserted in middle of bread comes out clean. Cool 10 minutes on cooling grid. Loosen edges if necessary, then turn bread out of pan and cool 5 minutes longer before serving.

Serve loaf warm with slices of spiced honey butter.