Preheat oven to 180°C. Spray a 22cm x 12cm x 7cm loaf tin with non-stick baking spray.

Grate the courgettes to equal 2 cups of loosely packed courgettes.

If using dried cranberries soak in warm water for 5-10minutes.

In a large bowl, whisk together brown sugar, oil, vanilla and eggs. Mix in the grated courgette and the cranberries, then mix in the dry ingredients.

Pour into the prepared tin and bake for 45–55 minutes until golden and firm in the centre and the sides are pulling away from the edges of the tin. Cool in the tin for 15 minutes, then turn out on to a wire rack.

Cool completely before slicing.