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.
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)
grams all-purpose or spelt flour
teaspoons baking powder
teaspoon sea salt
cup coconut (or other) sugar
cup coconut oil
cup dates, pitted
cups grated zucchini
teaspoon vanilla paste or extract
cup roughly chopped hazelnuts, plus more for garnish
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!