Another lovely recipe from our cook book Kitchen WIsdom from Gillian Crisp, Norton Lindsey WI

3 eggs
125g caster sugar
8fl ozs sunflower oil
1 tsp vanilla essence
1 tbsp syrup from a jar of preserved ginger
250g courgettes grated
250g wholemeal flour
1 tsp ground ginger
1 tsp ground cinnamon
2 pieces of chopped stem ginger

Preheat oven to 165

Beat together eggs and sugar until fluffy
Slowly beat in the oil to form a batter
Mix in vanilla and ginger syrup
Stir in courgettes
Mix in flour, cinnamon and ginger into the courgette mixture
Pour into a greased lined 2lb loaf tin
Sprinkle stem ginger on the surface
Bake for 1 – 1.25 hour
Leave to cool in tin for 20 mins before turning out.

Happy summer baking !