Preheat the oven to 180C/350F/gas mark 4
Use a 900g/2 lb loaf tin.
Small, young courgettes can be shredded with their skins intact. Older vegetables should be peeled and have their seeds removed first.
Grease and line the cake tin. Place the soya milk in a small bowl. Add the sugar, golden syrup and corn oil and beat well until smooth. Sift the flour, spices and salt into a large bowl and make a well in the centre. Add the soya milk-sugar mixture and stir through lightly with a wooden spoon. Add the sultanas, walnuts and grated courgette and fold through to combine thoroughly. Turn into the cake tin. Bake for 55 to 60 minutes. Remove from the oven and allow to stand for ten minutes before carefully turning out onto a cake rack to cool.