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Now this is my idea of zucchini bread! I love, love, love how the zucchini gives this savory cornbread some color. It's a great snack or a side to a great meal like chili.

Step 1: Ingredients

Made with love:

  • 3-4 small grey zucchinis
  • 1 cube of feta cheese, store bought size
  • 3 eggs
  • 1 cup of yogurt of your choice
  • 1/2 cup of oil
  • 1 cup fine corn meal
  • 1 cup flower
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • cupcake pan or regular pan

Step 2: Preparing the Zucchini

Wash the zucchini and with the coarse shredder shed the zucchini with the skin on. Put the shredded zucchini in a bowl and mix with 1 tea spoon of salt. Set aside fort he zucchini to release water.

Step 3: Prepare the Dough

In a mixing bowl:

  • whisk the eggs, oil and yogurt until you get an even mixture
  • add the corn meal, flow and baking powder and mix well

Step 4: Add the Feta and Zucchini

  • Crumble the feta into the bowl
  • Grab a fistful of zucchini and squeeze it with your hands like you would make a ball. Make sure that the majority of the liquid releases. Continue doing this until all the zucchini is strained
  • Add to the zucchini to feta and the dough mixture. With a wooden spoon, mix everything together well

Step 5: Baking

Take a cupcake pan or a regular rectangular pan. I am using heart shaped cake pan for this, similar to a cupcake pan. Grease the pan with oil lightly. Pour the batter into the pan. Bake for about 40-45 minutes.

If you are using cupcake pan, it will make about 24 cupcakes. If you are using a rectangular pan for the whole batter, baking time may take longer depending on shape of pan.

Step 6:

The cornbread is done when the hearts are a light golden color. Leave to cool for a few minutes and then take the hearts and serve them. They make a great snack or side dish. Enjoy!

<p>At what temperature should I heat my oven?</p>
<p>Depending on how good your oven is 375-400F. At 400F you'll get them well done and the bottom much crispier :)</p>
<p>Awesome! Thanks. I made these gluten free using white cornmeal instead of flour and doubled the baking powder. I also took out some of the oil and replaced it with softened butter. I got the idea from this recipe here - </p><p><a href="http://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread/" rel="nofollow">http://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread</a></p>
<p>I am glad you experimented. I am always playing around with different flours, fats and egg quantities. Recently I made a whole wheat version of this and like you I made it in the past with only cornmeal. Also, I made a variation where I replaced the zucchinni with chopped, cooked swiss chard. It's a little sharper with chard. There are also variations with spinach, potatoes, sausage, and/or bacon.</p>

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