In one bowl, beat together eggs and oil.
Mix dry ingredients in another bowl: Flour, baking powder, bicarbonate of soda, salt, sugar, walnuts, cardamom, cinnamon, nutmeg.
Stir in zucchini so that all is covered in flour mix. Make a well in the centre.
Pour egg and oil mix into centre. Mix well.
Pour into well-greased and lined 20cm springform pan.
Bake at 160degC for 1 hour.
Leave in tin 20 minutes before removing from pan.
Glaze with apricot jam or marmalade.
Eat! This cake freezes well