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. I absolutely love memories like that and as a mom, I try to recreate food nostalgia with my own kids.
Lemon Zucchini Bread with Turmeric Glaze is my version of my Grandmother’s old classic treat. Baked with a the same delicious ingredients used in her bread but I have enhanced mine with a touch of lemon and drizzled with lightly sweet glaze infused with immune boosting turmeric.
Turmeric is a spice widely used in international cuisines like Indian, Mediterranean and Middle Eastern to name just a few. This bright yellow spice is a powerful anti-inflammatory, helps boost immune the system, improves arthritis and is even said to help prevent Alzheimer disease. With so many health benefits built into this aromatic yellow powder, I just had to incorporate it into my glaze for a touch of international flavor.
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.
Zucchini come in a vast range of sizes from the smaller 6-inch green and yellow zucchinis to a massive 16-inches and longer. Ever wonder which size zucchinis are best for making bread? Personally, I prefer the medium size, no longer than 12-inches, since they tend to hold more liquid, helping to make the bread moist. Since they are a meatier vegetable, it usually only takes one zucchini to make two loaves of bread. But the real magic is in the icing.
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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