*When baking in a glass loaf pan, the edges and bottoms of quick breads can brown too quickly, sometimes before the inside has cooked through. This is more common when nut flours are used (as in this quick bread) or the recipe has a high sugar content. Light colored metal loaf pans are also preferable to dark coated pans for the same reason.
•You could use this batter to make muffins, simply adjusting down the time to accommodate.
•As mentioned, I don’t squeeze the moisture from the shredded zucchini, but I also haven’t used more than the stated measurement. If tempted to experiment and go heavy on this ingredient, you may wish to squeeze it in a clean tea towel to remove some of the liquid before adding to the batter.