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!