FOR THE BASIL SUGAR:

1. Bring some water to boil in a saucepan & prepare an ice bath in a small bowl.
2. Blanch the basil leaves by placing the leaves in the boiling water for 10 seconds, then plunge them into the ice bath until the leaves are cool.
3. Remove the leaves from the ice bath & thoroughly, but gently, dry the leaves (I gently squeeze them & then spread them out & press them between 2 paper towels to dry them as mush as possible.
4. Process the sugar, basil, and lemon zest in a food processor until the basil is fully incorporated into the sugar, about 30 seconds to 1 minute.
5. Store basil sugar in a covered container in the refrigerator until ready to use (will keep refrigerated for up to 2 weeks)

FOR THE ZUCCHINI BREAD:

1. Preheat your oven to 350ºF. Coat an 8×4-inch loaf pan with cooking spray or butter, set aside.
2. In a large bowl, add the sugars, lemon zest, soaked flax meal, olive oil, Greek yogurt, vanilla extract & lemon juice. Whisk until well combined.
3. Add the grated zucchini to the wet ingredients and stir until zucchini is incorporated.
4. In a separate bowl, sift together the flours, baking powder & baking soda. Add in salt & whisk to combine.
5. Incorporate the dry ingredients into the wet ingredients in three additions, gently folding with a spatula to combine.
6. Pour the batter into the prepared pan & 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.

TO SERVE:

1. Best eaten the next day (if you can handle waiting). Serve simply at room temperature, slathered with softened butter.
2. For an elevated serving option, fry slices of zucchini bread in a bit of butter until golden & crisp. Top each slice with a dollop of creme fraiche & sprinkle with basil sugar.