Lemon Zucchini Bread with Sweet Turmeric Glaze
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.
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Lemon Zucchini Bread with Sweet Turmeric Glaze
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.
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| Servings | Prep Time |
| 2loaves | 15minutes |
| Cook Time |
| 50minutes |
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Ingredients
Bread
- 3 eggs
- 2cups granulated sugar
- 1cup coconut oil, melted
- 1teaspoon vanilla extract
- 1teaspoon lemon extract
- 2cups grated zucchini
- 3cups all-purpose flour
- 1teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2teaspoon sea salt
- 1tablespoon poppyseeds
Turmeric Glaze
- 1/2cup almond or coconut milkthe glaze should be runny enough to drizzle over bread. Adjust liquid amount if needed.
- 4tablespoons salted butter, melted
- 1teaspoon vanilla extract
- 4tablespoons lemon juiceplus zest from the entire lemon
- 1/4teaspoon turmeric powder
- 2cups powdered sugar
Instructions
Bread
- Before starting, prepare your ingredients.
- Preheat the oven to 350° Fahrenheit.
- Beat the eggs and sugar in a large mixing bowl until creamed. Mix in the oil, vanilla extract, lemon extract, and zucchini until blended
- Mix in the flour, baking soda, baking powder, and salt until it becomes a creamy batter, blending in the poppy seeds a the end.
- Pour the batter into 2 well-greased bread pans.
- Bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Remove the bread from the oven and cool completely before glazing.
Turmeric Glaze
- While the bread is baking, prepare the glaze by blending the milk, melted butter, vanilla, milk, lemon zest and juice, turmeric powder, and powdered sugar in a blender until smooth. The glaze should be runny enough to drizzle over the bread. Adjust the liquid if needed.
- Using a spoon, drizzle the glaze back and forth over the bread.
Recipe Notes
SUGGESTIONS:
- 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