Mix the dry zucchini bread ingredients together in a mixing bowl. In a separate mixing bowl, stir together the wet ingredients, then pour the wet ingredients into the dry ingredients and stir until you have a batter.
Squeeze the shredded zucchini in a nut milk bag or kitchen towel to remove the excess water, then fold the zucchini into the batter.
Pour the batter into a 9x4-inch loaf pan lined with parchment paper. Cook for 45-50 minutes, or until golden on top. Remove the zucchini bread from the oven and let cool for 15-20 minutes.
Increase the oven temperature to 450 degrees fahrenheit.
Stir the grapes, thyme and oil together in a small mixing bowl, then pour onto a sheet pan. Roast the grapes for 8-10 minutes.
To assemble, slice a piece of zucchini bread, add a slice of burrata and top with a spoonful of roasted grapes.