Get all of your ingredients out and on the counter before you begin baking. There's nothing more frustrating than having to stop in the middle of mixing because you can't find a particular spice, or realizing you have to run to the store!
Shredding Zucchini: Make sure you rinse it and cut off both ends, before you take it to a shredder. I keep all the green skin on. This adds some wonderful color to the bread, and also keeps more of the nutrients from the vegetable.
Yes. It's called Zucchini Bread, but the "dough" really ends up more like the consistency of a thick cake batter. So, don't let that freak you out when you go to pour it into your loaf pans.