Preheat oven to 350ºF (177ºC). Coat the interior of a bread loaf pan with butter or oil. Line the pan with a piece of parchment paper that fits the length of the pan and has a couple inches overhang on the sides. Oil the parchment paper and sprinkle in a few tablespoons of demerara or raw sugar to coat the pan. Set aside.

Using the large holes of a box grater, grate the zucchini. For best results, place the zucchini in a nut milk bag or cheesecloth and squeeze out and strain water. This will help create a better textured loaf. Set aside.

Mix together the dry ingredients in a large mixing bowl. Set aside.

In another large mixing bowl, whisk the wet ingredients together until thoroughly combined. Once combined, add the grated zucchini.

Create a well in the center of the dry ingredients and pour in the mixed wet ingredients. Mix the batter together until no dry pockets remain. Fold in the crystallized ginger and/or an equal amount of other add-ins like nuts, chocolate chips, or dried fruit.

Pour the zucchini bread batter into the prepared bread loaf pan. If using the smaller 8.5x4.5" bread loaf pan, only fill up 75% of the way so it doesn't overflow. Place the pan on a small baking sheet. Sprinkle the top with more demerara or raw sugar (optional).

Bake the zucchini bread at 350ºF (177ºC) for 55-65 minutes until the top is dark brown, a toothpick inserted in the middle comes out clean, and the internal temperatures reads 200ºF (93ºC).

Let cool on a wire rack for 10 minutes. Lift the loaf out of the pan using the parchment paper (use a butter knife or offset spatula to loosen the sides if needed) and cool completely on the wire rack. Slice and enjoy!