Goat Cheese Bacon Zucchini Quick Bread

Preheat the oven to 350°F. Grease or spray a 9-inch loaf pan with cooking spray. Line the bottom and long sides of pan with parchment paper, allowing 1 inch overhang on both long sides.
On a flat surface, shred zucchini on a box grater using the largest hole grating size. Transfer zucchini to a clean kitchen towel. Place zucchini in the center of the towel, spreading it out lengthwise. Roll zucchini up in the towel. Grasping both ends, and using both hands, twist the towel like you are wringing it out. Repeat wringing until little to no liquid comes out. Spread zucchini out on a dry towel until you're ready to add it to the batter.
In a skillet, cook the bacon over medium heat until crisp, about 10 minutes. Drain on paper towels, then cut into 1/2 inch pieces.
In a medium bowl, whisk the flour,baking powder,cayenne and salt.
In another bowl, whisk the eggs,buttermilk,olive oil and mustard.
Make a well in the dry ingredients and stir in the egg mixture until just combined. Fold in the goat cheese, parmesan, bacon, green onions, zucchini and thyme. Scrape the batter into loaf pan and smooth the surface.
Bake on center rack of oven until golden on top and toothpick inserted in the center comes out clean, 40 to 50 minutes. Let cool on a rack 15 minutes.
Run a knife around the edges of loaf to loosen, then invert onto plate. Remove the parchment paper from the loaf and let cool completely. Cut into thick slices and serve.