Zucchini and Walnut Loaf

I love this!  I've never had a vegetable in a cake/loaf before.  I wanted to try this because my brother @MrEdwardPuzon was abundant with zucchinis.  It's a little dense because it's a loaf.  And because it's dense, it's best served smothered with butter and jam.

3 eggs

1 1/2 cups firmly packed brown sugar

1 cup vegetable oil

1 1/2 finely grated zucchini

1 cup coarsely chopped walnuts

1 1/2 cups self-raising flour, sifted

1 1/2 cups plain flour, sifted

extra chopped walnuts

1.  Preaheat oven to 180degC.  Grease 15cm X 25cm loaf pan and line the base and long side with baking paper with 2cm overhanging the sides

2.  Beat the eggs,m sugar and oil in a bowl with electric mixer until combines.  Add the zucchini, nuts and sifted flours in 2 batches.  Mix to just combined.  Pour into the pan.  Sprinkle the extra chopped walnuts.

3.  Bake the load for about 1 1/4 hours or until cooked through.  Let stand in the tin for 5 minutes then turn onto a wire rack and let cool.

note: when you grate the zucchini, squeeze a little to get rid of some of the liquid. 

Bon Appetite,
Cherrie