Zucchini Bread with Dates and Hazelnuts
Ingredients
- 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
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