Zucchini & Pumpkin Bread

6 zucchini, medium sized, grated
1.5 kg pumpkin, small diced and roasted
4 onions, diced
250g semi dried tomatoes, drained & finely chopped
4 cups cooked rice
3 cups grated cheddar cheese
450g self raising flour
1 dozen eggs, beaten with 1/4 cup vegetable oil
500g feta cheese, crumbled
In a saucepan brown the onions. Squeeze any excess liquid from the zucchini. In a large bowl combine the cooled pumpkin, squeezed zucchini, browned onions, diced tomatoes, cooked rice, grated cheese and seasonings. Stir until just combined. Sprinkle the flour over and gently combine. Fold the beaten eggs into the mixture then stir in the feta cheese.
Line the holes of muffin trays with baking paper. Evenly divide the mixture amongst the muffin holes. Makes approx 40 individual serves using muffin holes with capacity of 1/3 cup.
Alternatively bake this recipe in a large shallow tray.