Cinammon & Zucchini Cake

3 eggs 220g brown sugar 170ml light olive oil or canola oil 250g zucchini, coarsely grated 80g coarsely chopped walnuts 200g self-raising flour 1 teaspoon cinnamon Extra cinnamon & caster sugar for sprinkling   Beat eggs & sugar with electric mixer for 3-4 mins, or until thick and pale. With motor on low speed, slowly add oil in a steady stream until incorporated. Using a wooden spoon, fold in zucchini and walnuts, then sifted flour and cinnamon. Spoon mixture into a buttered and floured round 20cm cake tin, sprinkle top with extra cinnamon and caster sugar and bake at 175ºc for 50-60 minutes, or until cooked when tested with a skewer. Stand for 10 mins before turning out on a wire rack to cool. Will keep in an airtight container for 5-6 days.