Psomakia me Kolokithakia (Zucchini Mini Bread)

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~ 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	This recipe makes about  12 mini loaves

 

~ 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 (seeConversions for Fahrenheit) 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. ~ Good luck and bon appétit.