Make a hole on top of the bread, and remove the lid. Empty the crumbs carefully so that the walls are not too thin.
Bake the empty bread for a few minutes to make it more crisp and resistant.
Meanwhile, peel and slice the zucchini.
Clean the leeks and chop them very finely.
Put olive oil in a pot and sauté the leek and ginger until it begins to be transparent.
Add the zucchini and stirrer for a couple of minutes.
Add the broth, salt, pepper and bring to a boil. Lower the heat and heat for 20 minutes.
After that time, add the cashew cream and coconut milk.
Beat very well.
Fill the loaves with the zucchini cream and garnish with cheese and hemp seeds.
Return to the oven for 10 minutes with the option of gratin.
Garnish with chopped chives.