Zucchini Cake with Basil Sugar

FOR THE BASIL SUGAR:

1. Bring some water to boil in a small saucepan. Prepare an ice bath in a small bowl and set aside.
2. Blanch the basil leaves by placing the leaves in the boiling water for 10 seconds, then into the ice bath until the leaves are cool.
3. Remove the leaves carefully from the ice bath and gently, dry the leaves by squeezing them between 2 paper towels. Dry them as mush as possible.
4. Place the sugar, basil, and lemon zest in a food processor and process until all the ingredients are fully incorporated.
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. Line an 8×4-inch loaf pan with parchment paper and set aside.
2. Mix all the wet ingredients in a large bowl (egg, melted ghee, milk kefir, vanilla extract & lemon juice). Add the sugars and lemon zest, and whisk until well combined.
3. Add the grated zucchini to the above ingredients and mix until well incorporated.
4. Mix the dry ingredients in a separate bowl (flour, baking powder & baking soda, salt), and add to the wet ingredients, mixing until all ingredients are well combined.
5. Pour the batter into the prepared pan & bake until a toothpick inserted in the middle comes out clean, 45 to 55 minutes, turning the pan around half-way through the cooking time.
6. Let the bread cool for 10 minutes, then take it out and place onto a wire rack to cool completely.

FOR THE MACERATED STRAWBERRIES:

1. Cut strawberries into 4 pieces and place in a bowl.
2. Add basil sugar and toss until well combined.
3. Let sit for at least 30 min to overnight.

TO SERVE:

• Serve at room temperature, spread with milk kefir cheese.
• Top with macerated strawberries slices.