If your hazelnuts are raw, toast them first in the oven for 10-15 minutes stirring occasionally until lightly toasted and fragrant. Let them cool completely before processing. If using pre-roasted hazelnuts, quickly pulverize them in a food processor, with the S-blade attached, until they resemble a coarse sand (about 20 seconds).

Using a hand mixer, beat the eggs with the sugar, coconut milk, coconut oil, vanilla and a good pinch of salt.

Add the cocoa powder, the baking powder and baking soda, and mix well.

Stir in the hazelnut meal.

Grate the zucchini finely, and squeeze as much liquid as possible. Add the grated zucchini to the batter.

Optionally, add coarsely chopped toasted hazelnuts, and 50g chopped dark chocolate, and push into the batter.

Line a bread loaf pan with parchment paper and brush coconut oil at the bottom and sides.

Pour the batter, and bake at 350 F for 50-60 min, or until a toothpick inserted all the way in, comes out clean.

To make the quick coffee butter: mix 2 tbs softened butter, 1 tsp honey, and 1 tsp instant coffee (Nescafe is preferable) until you get a homogeneous mixture.