Lemon Zucchini Bread Recipe with Sweet Turmeric Glaze

In Dairy-free, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-JohnsonLeave a Comment

Gluten-free Lemon Zucchini Bread with Sweet Turmeric Glaze

Lemon Zucchini Bread with Turmeric Glaze is definitely my favorite version of this old classic treat.

Have you ever noticed how food can evoke some of the fondest memories from childhood? As a kid, each summer, my Grandmother would grow a massive bounty of large zucchinis in her garden and bake dozens of loaves of moist, sweet zucchini bread from her harvest.

She would serve it up slathered with a ridiculous amount of sweet cream butter at every meal until all of the loaves were gone.

Three zucchinis for zucchini bread

Ever wonder which size zucchinis to use for making bread?

Zucchinis come in a vast range of sizes from the smaller 6-inch green and yellow zucchinis to a massive 16-inches and longer.

Personally, I prefer the medium size, no longer than 12-inches, since they tend to hold more liquid, helping to make the bread moist. Also, because they are a meatier vegetable, it usually only takes one zucchini to make two loaves of bread.

Zucchini bread recipe

One of my favorite things to do with old classic recipes is to re-imagine them into something new with a global twist.

I added a touch of global flavor with a turmeric glaze icing. Turmeric is a healthy spice that is often used in cultures around the world including Mediterranean and Indian cuisines.

Because of its vast health benefits, I try to incorporate this superfood spice into recipe whenever possible. Turmeric is very versatile and has a deceivingly subtle flavor that works wonderfully with any style of food.

A few of my favorite ways to use this powerful orange spice is in my Turmeric Almond Milk Shake, my Indian Murg Korma recipe, or my Persian Beef Kabob Koobideh. I consider turmeric to be the great chameleon in healthy spices because, if used methodically, it adapts and enhances the dish it is used in.

My turmeric icing is a perfect example of how lovely turmeric can be in just about any recipe. I’m pretty sure even my Grandmother would approve.

I hope you enjoy this recipe for Lemon Zucchini Bread with Turmeric Glaze. If you’ve made the recipe share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook


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Lemon Zucchini Bread with Sweet Turmeric Glaze Yum
Lemon Zucchini bread is lightly sweet, perfectly moist, and drizzled with a subtly sweet turmeric glaze. A classic favorite with a touch of Mediterranean flavor built right into the glaze. Enjoy a slice of this delightful bread with breakfast, mid-day snack, or any time of the day.
Prep Time 15 minutes
Cook Time 50 minutes
Turmeric Glaze
Prep Time 15 minutes
Cook Time 50 minutes
Turmeric Glaze
  1. Before starting, prepare your ingredients.
  2. Preheat oven to 350° Fahrenheit.
  3. Using a standing mixer or hand mixer, beat eggs. Add sugar and beat until creamed.
  4. Add in oil, vanilla extract, and lemon extract, beating until blended.
  5. Drain off excess liquid from zucchii before adding it into the batter. Mix lightly until just blended.
  6. Add flour, baking soda, baking powder, salt, and poppyseeds. Mix until well blended.
  7. Pour batter into two well-greased bread pans. Transfer to oven and bake for 50 minutes or until toothpick inserted into middle comes out clean.
  8. Remove from oven, gently remove bread from pan and let cool on a baking rack 20-30 minutes before adding glaze.
Turmeric Glaze
  1. Add butter, vanilla, powdered sugar, milk, and turmeric to a medium bowl and mix until well blended.
  2. Drizzle or spread glaze over bread. Slice and enjoy.
Recipe Notes


  • The recipe makes enough glaze to completely cover both loaves of bread. Cut the glaze recipe in half if you plan to drizzle the glaze over the bread.
  • Optional: Gently sprinkle powdered sugar over the top for an extra touch of sweetness.

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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