Zucchini And Pecan Loaf - cooking recipe

Ingredients

3 None eggs
3/4 cup vegetable oil
3/4 cup sugar
1 tsp vanilla extract
2 medium zucchini, grated (1 1/2 cups)
2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 cup chopped pecans
None None Honey, to serve (optional)

Preparation

Preheat the oven to 350\u00b0F. Grease and line bottom of a 9 x 5-inch loaf pan with parchment paper.
Beat eggs in large bowl with an electric mixer for 4 mins until pale. Add oil, sugar and vanilla. Continue beating until mousse-like and thick. Stir in grated zucchini.
Sift flour, baking powder, baking soda, cinnamon, and pinch of salt onto a sheet of parchment paper. Fold into batter with 3/4 cup of the pecans. Pour into prepared pan. Sprinkle with remaining pecans.
Bake for 1 hour, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Cut into thick slices and serve with a drizzle of honey, if desired.