Dissolve yeast in warm water. Add the milk, sugar and salt.
Using your hands, integrate the butter into the flour. Once integrated add the yeast mixture.
Add the shredded zucchini.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down; shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 40-45 minutes or until golden brown. Remove from pan to cool on a wire rack.
Yield: 1 loaf.