A lovely, moist and easy to make cake
Ingredients
250g walnuts
3 eggs
3 medium zucchini
2 ½ cups self raising flour
250ml canola oil
1 teaspoon cinnamon
1 ½ cups raw sugar
1 teaspoon ground nutmeg
Prep Work
1. Roughly chop about 190g of the walnuts
2. Grate the zucchini
Making it
1. Preheat oven to 170 degrees
2. Whisk oil, sugar, and eggs
3. Add zucchini and all but a handful of walnuts and mix well
4. Stir in flour, cinnamon and nutmeg
5. Pour mixture into a greased tin (loaf pan or square) and arrange remaining walnuts on top
6. Bake for an hour or until a skewer in the centre comes out clean
7. Leave in tin for 20 minutes before turning out
The Napoli Alert 
This looks very moist Signorina. I was about to make this today with Daisy but I threw out my walnuts- lucky chook day- as the pantry needed a serious work over. Bookmarked for next week.
Let me know what you think! My chooks scored half a rockmelon this morning, they were very happy!