Lemon Basil Zucchini Bread

Bring some water to boil in a saucepan and prepare an ice bath in a small bowl.

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.

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.

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.

Preheat your oven to 350 degrees F (175 degrees C). Coat an 8x4-inch loaf pan with cooking spray or butter, set aside.

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 Tbsp) mixed with 5 Tbsp Water, Olive Oil (1/3 cup) , Yogurt (1/3 cup) , and Vanilla Extract (1 tsp) . Whisk until well combined.

Add the Zucchini (1 1/2 cups) to the wet ingredients and stir until zucchini is incorporated.

In a separate bowl, sift together the All-Purpose Flour (1 3/4 cups) , Baking Powder (1 Tbsp) , and Baking Soda (1 tsp) . Add in Salt (1/2 tsp) and whisk to combine.

Incorporate the dry ingredients into the wet ingredients in three additions, gently folding with a spatula to combine.

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.

Let the bread cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.

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.