Lis gave a couple of recipes and for more information on that you'll have to join the Daring Kitchen.
I didn't use any of those because No 2 son can't eat eggs.
Instead I adapted and fiddled and plotted and made the following recipe, then forgot to take a photo of it.
Zucchini and Lemon Loaf
· Grated rind of 1 lemon
· 2 cups sugar
· ¾ cup vegetable oil
· 3 cups self-raising flour , sifted
· 2 cups zucchini (finely grated)
· 2 teaspoons vanilla
· Juice of the lemon with enough milk added to make ¾ cup
· 1 teaspoon bi-carb (baking) soda
· 1 teaspoon salt
· 2 teaspoons mixed spice
· ½ cup cocoa nibs
· ¾ cup pecans or almonds – chopped into small bits
· Grated rind and juice of 1 (another) lemon
· ½ cup white sugar
· Preheat oven to 175° Celsius.
· Grease two 9×5 inch (23×13 centimeter) loaf pans and place a strip of bake paper length wise, up over the ends with some overhang in each tin. This makes lifting the cool cakes out easier.
· Place milk and lemon juice into a medium sized mixing bowl.
· Add sugar and blend until creamy and slightly thick.
· Add oil and mix well.
· Add zucchini, vanilla, and nuts. Stir well.
· Sift flour, mixed spice, baking powder, soda, and salt into another medium bowl.
· Stir the dry ingredients into the wet ingredients a couple of spoonful’s at a time until nicely combined.
· Pour the 'batter' into loaf pans, and put into the oven.
· Bake for 1 hour (60 minutes) and check to see if it is done (a skewer inserted should come out clean and the sides should have pulled away from the tin).
· If you need to leave it in for any additional time cover loosely with some foil so the top does not overcook.
· It is not unusual for quick bread such as this to crack along the top.
· Mix the extra juice, rind and sugar in a small saucepan. Stir over low heat until the sugar melts and the mixture bubbles.
· Take the cakes out of the oven and pour half the syrup over each cake. Leave the cakes in the tins to cool. Lift out with the baking paper.