Zucchini and pecan loaf

1.Preheat oven to 180°C or 160°C fan-forced. Grease an 11cm x 21cm loaf pan and line with baking paper, extending at long sides for handles.

2.Using an electric mixer, beat butter, zest and sugar in a medium bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in flours, cinnamon, milk, zucchini and pecans until just combined. Spoon mixture into prepared pan and smooth surface. Bake for 45-50 mins, until a skewer inserted into centre comes out clean. Stand in pan for 5 mins, then turn out onto a wire rack to cool. Slice and serve.