Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up sides of two 8x4-inch loaf pans. In a large bowl stir together the first four ingredients (through 1 tsp. salt).
In a medium bowl combine the next five ingredients (through vanilla). Make a well in center of flour mixture. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 1 cup nuts and 1/2 cup dill weed. Spoon batter into prepared pans. Arrange dill sprigs and nut pieces on top of batter and sprinkle with coarse salt.
Bake about 55 minutes or until a toothpick comes out clean. Cool in pans 15 minutes. Remove loaves from pans. Cool on wire rack. Wrap and store overnight before slicing.