Bake at 350°F for about 1 hour, or until the bread turns a deep brown color and a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven, and let cool in the pan for about 10 to 15 minutes. Then run a knife around the edge of the bread, and turn out onto a wire rack to cool completely.
Slice the bread while warm or when cooled, and serve with softened butter.
*Be sure to use a cup for cup, or measure for measure, gluten-free flour. And if you don't want gluten-free, you can use a regular all-purpose flour instead.**Very Important: Do NOT squeeze the moisture out of the zucchini.