Instructions: Set oven at moderate (340F) and line the base of two 23cm loaf tins with greaseproof paper. Lightly grease tins.

Grate the zucchini.

Beat eggs until light and frothy and add sugar, vanilla and oil. Beat until thick and mousse like. Stir in the zucchini.

Sift together the flour, baking powder, salt, bicarb soda and cinnamon. Fold this, with the chopped walnuts, into the zucchini mixture.

Pour into prepared tins and bake in a preheated moderate oven (340F) for 1 - 1 1/2 hours or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.

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