Use up a garden glut in this sweet, spiced sponge loaf – the hidden veg keeps it moist and walnuts add crunch
Ingredients
- butter, for the tin
- 2 large eggs
- 125ml vegetable oil
- 85g soft brown sugar
- 350g courgette, coarsely grated
- 1 tsp vanilla extract
- 300g plain flour
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 85g walnut, roughly chopped
- 140g sultana
Method
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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.
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In another bowl, combine the remaining ingredients with a pinch of salt.
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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.