Zucchini and Feta Cornbread Hearts

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.

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

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.

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

• 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

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.

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!