Preheat the oven to 180°C(160°C fan assisted) then grease and line a loaf tin.
In a large bowl, combine the flour, salt, baking soda, baking powder and cinnamon.
In a separate bowl, beat together the sugar and the oil before stirring through the milk, vanilla and finally the courgette.
Add to the dry ingredients, along with the walnuts and stir to combine. It should come together into a thick batter, add a small amount of liquid if it's too dry.
Transfer to the prepared tin.
Combine the ingredients for the crumb and sprinkle over the top.
Bake, in the center of the pre-heated oven, for 70-80 minutes. A knife inserted should come out clean.
Leave to cool for about 15 minutes in the tin before transferring to a wire rack to cool completely.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/courgette-walnut-loaf-vegan/