Zucchini Bread/cake

Once again by popular demand, Isobel Dodds' Zucchini Bread/Cake

Zucchini bread/cake

Blend: 3 eggs
1 cup of oil (sunflower or similar)
2 cups sugar

Then add: 2 cups raw, grated zucchini
2 cups flour
quarter teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
2 teaspoons vanilla essence
quarter to half cup chopped walnuts

Pour the mixture into a loaf tin (no need to grease) and bake at 180 degrees for approx 1 hour......or put into a shallower tin and bake for shorter time.

The recipe came from an american......hence the 'cups of ' measures. I just use a standard size tea/coffee mug and fill to about three-quarter level.
Good luck

Thanks Isobel!