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We think of zucchini (courgette) as a vegetable that you prepare in savory, ways but courgettes make a wonderful moist cake that has a great texture but is not too sweet.

• 2 cups currants
• 2 cups lightly roasted walnuts
• 4 cups whole wheat pastry flour
• 3 cups unbleached white flour
• 2 teaspoons sea salt
• 2 teaspoons cinnamon
• 2 Tbls baking powder

Liquid ingredients:

• 1 Tbls apple cider vinegar
• 2 cups chilled corn oil or deoderised sunflower oil
• 1 cup rice syrup
• 1 cup soy milk
• 8 cups grated zucchini (courgette)
  

1. Reserve the walnuts and currants until the dry and liquid ingredients have been combined.
2. Sift all dry ingredients together.
3. Whisk liquid ingredients and then add the dry to the wet.

   Combine briefly but well.
4. Stir in nuts and currants.
5. Spread into a large, oiled baking form - no thicker than 3-4 cm
6. Bake at 180c or 350f for 45 to 60 minutes.
   

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