Step 1

Preheat the oven to 200C/180C Fan/Gas Grease a 900g/2lb loaf tin and line with a long strip of baking paper.

Step 2

In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette.

Step 3

In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined.

Step 4

Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar.

Step 5

Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing.