Heat oven to 180C/160C fan/gas 4.
Butter and line a 2lb loaf tin with baking
parchment. In a large bowl, whisk
the eggs, oil and sugar, then add the
courgettes and vanilla.
In another bowl, combine the remaining
ingredients with a pinch of salt.
Stir the dry ingredients into the wet
mixture, then pour into the tin. Bake for
1 hr, or until a skewer inserted into the
centre comes out clean. Leave to cool,
then serve, or freeze for up to 1 month.