Ingredients:

• 4 cups shredded zucchini (squeeze out excess juices)
• 4 cups self raising flour
• 150g feta cheese (crumbled)
• 4 eggs (lightly beaten)
• 1 cup of olive oil
• 1 cup of chopped fresh herbs (dill, mint and oregano)
• 2 – 3 cloves of garlic finely chopped
• 1 onion finely chopped
• 3 tbsp of balsamic vinegar
• Salt and black pepper to taste

Notes:

• This recipe makes about 12 mini loaves

Method:

• Wash the Zucchini under plenty of running water and dry.
• Shred the zucchini in e bowl and squeeze out all the excess juice.
• Place the flour in a large bowl and mix it with the salt and pepper to taste.
• Add the fresh herbs and mix again.
• Pour the olive oil, beaten eggs and balsamic vinegar and kneed until it becomes dough.
• Add the rest of the ingredients, (shredded zucchini, crumbled feta cheese, chopped garlic and onion) and kneed again well to mix all ingredients with the dough.
• If the dough is too thick add some water or some milk and thin it out.
• Pour your mix into the cups of a muffin baking dish.
• Do not fill the cups to the top because the mixture will rise and is going to overflow.
• Bake in a preheated oven for about 35-40 minutes at 150 degrees Celsius or until golden brown.
• Remove from the baking dish and serve while hot.
• Psomakia me Kolokithakia (Zucchini Mini Bread) can be eaten hot or cold.
• Psomakia me Kolokithakia (Zucchini Mini Bread) can be served for breakfast or as a snack during the day..