Zucchini Bread with Spice Cake Mix

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper.
2. Shred the zucchini using the coarse side of a box grater.
3. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove as much liquid as possible.
4. In a large mixing bowl, whisk together the 3 large eggs, 1/2 cup vegetable oil, 1/2 cup sour cream, and 1 tsp vanilla extract until the mixture is smooth and pale.
5. Stir in the 432g spice cake mix and 1 tsp ground cinnamon using a rubber spatula until just combined; do not overbeat.
6. Gently fold in the squeezed shredded zucchini until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire cooling rack to cool completely.
10. For the optional glaze, whisk together 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract until smooth, then drizzle over the cooled loaf.