Sift the cake flour, baking powder and cinnamon together. Grate the zucchini (with the peel still on) with a cheese grater.
Crack the eggs into a bowl and beat together with the sugar. Add the vegetable oil a little at a time whilst whisking until the mixture is smooth.
Gently squeeze the moisture out of the zucchini and fold it into the cake mixture with a rubber spatula. Add in the powder ingredients and mix again.
Pour the mixture into a cake tin or pound cake tin and bake for 50 minutes on the bottom shelf of an oven preheated to 180℃. (If the top of the cake looks as if it's about to burn during cooking, cover it with aluminium foil.)
Story Behind this Recipe
When it's summer, my family gets inundated with zucchini picked from the fields around our house. We can't possibly eat them all just by making side dishes and relishes so I baked some into a pound cake that I could eat for breakfast.
When you eat this cake after it has initially cooled, try it sliced up and warmed in the toaster oven. It's yummy!