Tom's Evelyn's zucchini bread

143g olive oil			whisk until smooth	Pour batter into a greased and dusted loaf pan, 22x11 cm. Sprinkle extra oats on top.	Bake in a moderate to 93°C (about 1 hour, or until a knife inserted into the centre comes out clean). Cool in the pan for 15 minutes, then turn onto a wire rack and leave to cool.
1/4 cup maple syrup
1 tablespoon brown sugar
2 large eggs
2 cups zucchini	grated	squeeze, in a paper towel	mix in
1/2 teaspoon baking powder			gently stir in
1/2 teaspoon baking soda
3/4 teaspoons salt
170g white whole-wheat flour			gently stir in
75g walnuts	chopped
33g rolled oats
2 tablespoons rolled oats

By squeezing the zucchini, this bread comes out light and fluffy, like a soda bread. Like a soda bread, it goes dry fairly quickly.

It's not necessary to peel the zucchini.