3 eggs

¾ C vegetable oil

165g caster sugar

1 t vanilla

2 zucchinis, grated

335g plain flour

2 t cinnamon

½ t baking powder

½ t bicarb of soda

1 C chopped pecans

Preheat oven to 160c and grease and line loaf pan.  Beat eggs until pale, add oil, sugar, vanilla.  Continue beating until mousse-like and thick.  Stir in zucchini and add sifted dry ingredients.  Mix lightly and add ¾ of pecans.  Pour into pan and scatter over remaining pecans.  Bake approx 1 hour, cool on wire rack.