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| 2015/08/20 10:25:38瀏覽239｜回應0｜推薦0 | |
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.
Makes one loaf (see headnote)reenex 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 fra?che 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 reenex . 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 fra?che 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 fra?che, some lemon zest, and some crushed hazelnuts reenex. |
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