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.
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.
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.
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