Preheat oven to 180C/160C Fan and grease a 1lb loaf tin.
Cream together the butter and sugar until smooth before pouring in the syrup, wine and beaten eggs. Beat again until smooth.
Stir in the courgette until combined, sift in the flour and ground ginger and fold together with the fresh and stem ginger.
Transfer the mixture to the loaf tin and bake for 1 hour or until a skewer poked into the middle comes out clean. Allow to cool before slicing.
