Zucchini and pecan bread

Pre-heat oven to 175C. Combine eggs, oil, sugar and vanilla extract in a large bowl and beat until pale and thick. Fold in grated zucchini. Sift flour and cinnamon together and stir into zucchini mixture until just blended. Fold in pecan nuts. Pour mixture into a greased and paper-lined large loaf tin (21 x 10 centimetres) and bake for 60-70 minutes or until a cake skewer comes out clean. Cool in tin for 10 minutes before turning on to a rack to cool. Serve with butter.

WAYS WITH ZUCCHINI

Shave zucchini strips from top to bottom, place in a colander and sprinkle with salt. After 30 minutes, gently dry with paper towel. Put zucchini in a salad bowl with finely sliced radishes, chopped red onion and baby cos leaves. Make a salad dressing with wholegrain mustard, white wine vinegar and extra virgin olive oil. Toss salad with the dressing and top with pomegranate seeds.

Cut zucchini into fingers and dip in plain flour then beaten egg. Mix a little chilli powder with fresh breadcrumbs and coat zucchini in crumbs. Fry in hot vegetable oil and serve with grilled sausages and mash.

Cook a large zucchini pancake to serve with steaks. Chop or grate zucchinis and put in a bowl with plenty of chopped fresh herbs (basil, parsley, chives and oregano) and a few beaten eggs, sea salt and pepper. Add grated parmesan and stir. Heat olive oil in a large fry pan, pour in the zucchini mixture and let it brown on one side. Flip the pancake and, when cooked and puffy, cut into wedges and serve.