Shred the zucchini with a grater and place them in a colander. Toss with 1 teaspoon salt and let it sit for 30 minutes. Rinse and squeeze dry. Set aside.
Preheat oven to 200 degrees C and grease 9″ x 13 baking dish.
In a bowl combine cornmeal, all purpose flour, baking powder, baking soda, and salt. Whisk to blend.
In another bowl combine eggs, yogurt and oil. Stir well.
Combine these two mixtures and stir just until mixed. Fold grated zucchini into the batter.
Pour the prepared batter into a greased baking dish and bake 30-40 minutes or until it is lightly browned and an inserted toothpick comes out clean.
