Beat eggs and sugar until creamy. Add zucchini and oil and mix well. Mix flour with the remaining ingredients and fold in gently. Grease a large loaf pan and sprinkle with breadcrumbs, pour in the batter and bake at 180 °C for 60 to 80 minutes.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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