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Author Notes: I used a 30-centimeter (about 12-inch) loaf pan. If you use a standard size (9-inch) pan, you might have to leave out some of the batter or adjust the baking time accordingly. —Renée Kemps
Makes one loaf (see headnote)
- 450 grams all-purpose or spelt flour
- 2 teaspoons baking powder
- 1/8 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/3 cup coconut (or other) sugar
- 3/4 cup coconut oil
- 3 large eggs
- 1 cup dates, pitted
- 2 cups grated zucchini
- 1 teaspoon vanilla paste or extract
- 1/2 cup roughly chopped hazelnuts, plus more for garnish
- 125 milliliters crème fraîche
- Juice and zest of 1 lemon, divided
- Preheat oven to 350° F (180° C).
- In a big bowl, sift together the flour, baking powder, salt, and cinnamon.
- In another bowl, whisk together the sugar and oil until well-combined. Add the eggs, one at a time, whisking to combine.
- In yet another bowl, use a wooden spoon mash the pitted dates into a paste. Combine the date paste with the egg mixture and mix until smooth.
- Add the grated zucchini and vanilla paste.
- Fold in the flour mixture and the hazelnuts and mix until just combined.
- Grease a large loaf pan (see headnote) and pour the mixture into the pan. Bake for 60 to 70 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let the bread cool completely.
- Meanwhile, whip up the crème fraîche with about 1 tablespoon lemon juice until you reach the consistency of whipped cream.
- When the courgette bread has cooled down, turn it out of the pan and cut thick slices. Serve with a dollop of lemon-y crème fraîche, some lemon zest, and some crushed hazelnuts.
- This recipe is a Community Pick!