Elderflower sugar

1. Clean all your elderflowers, making sure they are free of bugs. They also need to be completely dry before mixing with the sugar.
2. Add one layer of sugar to a glass jar, then top with a layer of flowers, then a new layer of sugar, and continue until you have used all the sugar and flowers.
3. Store it in a dark and cool place. Shake the jar, once a day for a week. When the sugar is dry, the sugar is done. It will not be as dry as regular sugar, but it shouldn't be very moist either.
4. Then you should strain the sugar to discard the flowers, and the sugar will be ready to use!

Lemon Zucchini Bread

1. Preheat the oven to 350℉ (175℃) and grease one 8x4 inch (20x10 cm) bread loaf pan.
2. Grate the zucchini, and just lightly blot it. Don't squeeze and discard all the water, we use it as some of the liquid in the zucchini bread. Just make sure you don't swim in zucchini water.
3. In a large bowl, whisk the dry ingredients together: all-purpose flour, salt, baking powder, and baking soda.
4. In another bowl, mix wet ingredients: grated zucchini, olive oil, sugar, egg, vanilla extract, and lemon juice, and zest.
5. Add the wet ingredients to the dry ingredients and carefully mix them together using a spatula.
6. Pour the batter into the prepared loaf pan and bake on the middle rack for about 50 minutes or until a toothpick inserted in the middle comes out with just a few moist crumbs.
7. Cool for 20 minutes in the pan before cooling completely on a wire rack. Meanwhile, mix all lemon cream cheese glazing ingredients and drizzle them on top of the zucchini bread.

Lemon Elderflower Cream Cheese Glazing

1. Mix all the ingredients togehter. Add just enough water to make it spreadable. More water if you want to lightly drizzle the bread.