Use up a garden glut in this sweet, spiced sponge loaf – the hidden veg keeps it moist and walnuts add crunch
Prep:15 mins
Cuts into 8 slices
butter, for the tin2 large eggs125ml vegetable oil85g soft brown sugar350g courgette, coarsely grated1 tsp vanilla extract300g plain flour2 tsp cinnamon¼ tsp nutmeg½ tsp bicarbonate of soda½ tsp baking powder85g walnut, roughly chopped140g sultana
STEP 1Heat 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.STEP 2In another bowl, combine the remaining ingredients with a pinch of salt.STEP 3Stir 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.
