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Zucchini Bread with Dates and Hazelnuts

Renée Kemps
  • minutes
  • Serves

INGREDIENTS

1 cup

Dates, pitted

1

Lemon, Juice and zest of

2 cups

Zucchini

3

Eggs, large

450 g

All-purpose or spelt flour

2 tsp

Baking powder

1 tsp

Cinnamon

1/8 tsp

Sea salt

3/4 cup

Coconut oil

1/3 cup

Coconut

1/2 cup

Hazelnuts

125 milliliters

Creme fraiche

1 teaspoon vanilla paste or extract