Directions
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Step 1
Bring some water to boil in a saucepan and prepare an ice bath in a small bowl.
Step 2
Blanch the Fresh Basil (1/4 cup) leaves by placing the leaves in the boiling water for 10 seconds, then plunge them into the ice bath until the leaves are cool.
Step 3
Remove the leaves from the ice bath and thoroughly, but gently, dry the leaves (I gently squeeze them & then spread them out & press them between 2 paper towels to dry them as much as possible.
Step 4
Process the Granulated Sugar (1/2 cup), basil, and zest of the Lemon (1) in a food processor until the basil is fully incorporated into the sugar, about 30 seconds to 1 minute. Set aside.
Step 5
Preheat your oven to 350 degrees F (175 degrees C). Coat an 8x4-inch loaf pan with cooking spray or butter, set aside.
Step 6
In a large bowl, add the Granulated Sugar (1/3 cup), 1/3 cup of the basil sugar, zest and juice of the Lemon (1), Ground Flaxseed (2 tablespoon) mixed with 5 Tbsp Water, Olive Oil (1/3 cup), Yogurt (1/3 cup), and Vanilla Extract (1 teaspoon). Whisk until well combined.
Step 7
Add the Zucchini (1 1/2 cup) to the wet ingredients and stir until zucchini is incorporated.
Step 8
In a separate bowl, sift together the All-Purpose Flour (1 3/4 cup), Baking Powder (1 tablespoon), and Baking Soda (1 teaspoon). Add in Salt (1/2 teaspoon) and whisk to combine.
Step 9
Incorporate the dry ingredients into the wet ingredients in three additions, gently folding with a spatula to combine.
Step 10
Pour the batter into the prepared pan and bake until a toothpick inserted in the middle comes out clean, 45 to 55 minutes. The finished loaf will have a golden-brown crust.
Step 11
Let the bread cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 12
Best eaten the next day (if you can handle waiting). Serve alone at room temperature in slices, or top each slice with a dollop of Crème Fraîche (to taste) and Basil Sugar.
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