This is an _untried_ recipe that is based on my mom's focaccia bread recipe, but adding the zuchinni (any topping could be used...).
The sugar and egg were not part of the original recipe, but they should make it taste more like the other zuchinni bread recipes I saw online a few minutes ago (I used quantities found in other focaccia bread recipes, so the combination should yield a dough I think you'll like).

2 1/2 packages Quick rise yeast
1 1/4 cups of warm water
2 tbsp olive oil
1 tsp sugar
2 tsp salt
3 to 3 1/2 cups unbleached flour
1 egg
1/4 cup shredded green zucchini
1/4 cup shredded parmesean cheese

In a large bowl dissolve yeast in water.
Stir in oil, sugar, salt.
Whisk in the egg.
Stir in flour gradually.
Knead the dough in the bowl until elastic and it stops sticking to the sides. (About 10 minutes)
Cover with plastic wrap, keep in a warm place until the dough doubles in size (45-60 minutes)
Grease an 11x17 baking sheet with olive oil.
Remove the dough from the bowl and press flat on a floured work surface. Use your fingers and make it even and about 8-10" across.
(Don't use the pan because the pan is greased! ^_^ )
Move the now-flattened dough to the baking sheet.
Continue using your fingers to make the dough reach the edges of the pan while trying to keep a constant thickness.
Cover it with a towel or plastic wrap and let it sit for 30 minutes to rise a bit more.
Preheat your oven to 400 degrees in the meantime.
Make small dimples in the surface of the dough with your fingers spaced two inches apart. Brush the surface with additional olive oil and add salt to taste on top.
Sprinkle the shredded zuchinni and cheese evenly over the top.
Bake for 20-30 minutes at 400F.