Combine the zucchini and salt in a medium bowl. Mix in the oats, and allow to sit for up to an hour, to allow the salt to draw moisture from the squash, and hydrate the oats. [you can skip this step, but the texture will be a lot nicer if you have the time]

After the hour is up, preheat the oven to 350º, and generously butter two standard bread pans [9x5inch, or 8x4inch will both work].

in a large bowl, whisk together the flour, sugar, baking powder and soda, cinnamon and allspice.

In a smaller bowl, or a 4 cup measuring cup, whisk together the molasses, eggs, oil and vanilla.

Mix the ginger and lemon zest into the molasses mixture,

Pour the molasses mixture, and the zucchini mixture into the dry ingredients and fold together until well incorporated, but not really smooth - don't over mix or the bread won't be as tender.

Dived the batter between the prepared pans and bake for 45 to 55 minutes, until a toothpick inserted near the center comes out clean.

Slide a knife around the edges of the pans, and carefully tip the loaves out onto a cooling rack. Cool at least 45 minutes before slicing. Serve warm with butter, or softened cream cheese - also really good toasted.

Store tightly wrapped - if more than 2 days, then refrigerate. Freezes well.