Preheat oven to 350 degrees (F). Grease a 9x5 inch loaf pan; set aside.

Melt butter in a small saucepan over medium-low heat - stirring constantly - until just browned.

In a large bowl whisk together the browned butter and sugars until light and fluffy.

Add the eggs and vanilla, mix well.

Combine the flours, baking soda and salt, stir into the butter mixture until smooth.

Fold in the sour cream and zucchini. Spread evenly into prepared pan.

Bake for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

While the loaf is cooling, make your frosting!

In a large bowl of the body of a stand mixer beat the butter until light and fluffy. Add the orange juice and blossom water. Add the salt. Add the confectioners sugar one cup at a time. Beat until all of the sugar has been added. The frosting should be the perfect consistency, but if for some reason it's too thick add a little more orange juice, a half tablespoon at a time.

Once the loaf is cooled, you can spread the frosting across the top and ice it to your style preferences. Top with crystalized ginger.

Cut into slices and serve! Cake with keep in an airtight container for 3 days.