To quickly and easily grate ginger, start by storing it in the freezer. It will last longer and prove to be much easier to slice, grate or zest because it is frozen solid. Just use a vegetable peeler to remove the tough skin then zest away!
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I use ginger a lot in Chinese cooking. Sometimes it’s hard to peel the skin around all the nooks of the ginger root. I’ve used a small spoon to peel the skin too. That seems to help get around the tighter spots.