Courgette, sultana and pecan cake

Ingredients

2 large eggs

125ml vegetable oil

85g soft brown sugar

350g courgettes, 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 pecans, chopped

140g sultanas

Serves 4

Method

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