- butter, for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 large eggs
- 125ml vegetable oil
- 85g soft brown sugar
- 350g courgette, coarsely grated
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 tsp vanilla extract
- 300g plain flour
- 2 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- ¼ tsp nutmeg
One of the most useful of spices for both sweet and savoury…
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 85g walnut, roughly chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 140g sultana
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.