Whisk the flour, cornmeal, salt, baking powder, and baking soda in a bowl.

Whisk the eggs, yogurt, milk, olive oil, honey, and butter in another bowl.

Combine both mixtures.

Stir in the feta cheese, red pepper and shredded zucchini.

Grease a 9-inch springform baking dish or a cast iron skillet.

Pour the Greek cornbread batter into the greased pan.

Cook for about 40 minutes in the oven or until a toothpick in the middle comes out with no crumbs stuck to it.

Let the Greek cornbread cool to room temperature before serving.