Lemon Zucchini Bread with sweet turmeric glaze is my version of my grandmother’s old classic zucchini bread recipe. Baked with most of the same delicious ingredients she used and infused with a delightful lemon flavor that takes my grandma’s method to the next level — topped with a sweet turmeric glaze for a touch of international flavor.
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
Zucchini come in a vast range of sizes from the smaller 6-inch green and yellow zucchinis to a massive 16 inches
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| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings |
loaves
|
- 3 eggs
- 2 cups granulated sugar
- 1 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 tablespoon poppyseeds
- 1/2 cup almond or coconut milk the glaze should be runny enough to drizzle over bread. Adjust liquid amount if needed.
- 4 tablespoons salted butter, melted
- 1 teaspoon vanilla extract
- 4 tablespoons lemon juice plus zest from the entire lemon
- 1/4 teaspoon turmeric powder
- 2 cups powdered sugar
Ingredients
Bread
Turmeric Glaze
|
|
- 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.
- 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.
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
Comments
Nice list! Thanks for that. Homemade can’t be beat. You control everything that goes in and create the greatest dishes.
Thank you, Moses! Yes, that’s the wonderful thing about cooking from your own kitchen. You can easily control the ingredients that go into making your dish healthy and delicious.
Cheers! Lisa
made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full!!
Hi Alisha,
I am so happy you and your hubby liked the recipe! My family loves it too! The loaves disappear at my house almost as soon as they are made. Thanks so much for letting me know the recpe was a success in your kitchen!
Lisa
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Thank you, Alisha! I am so happy you found my blog and have enjoyed my posts and recipe content. Thanks for subscribing and following me! Please visit my blog often for new recipes ideas from around thne world. Happy New Year!
Lisa
I too love soups, so filling healthy and what the whole family needs on a cold winters day. Great post I will defiantly be trying some!
Thank you, Rose. Winter is a great time to bring delicious, healthy, homemade soups and breads back to the table. Happy New Year!
Lisa
Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!
Thank you, Hannah! I love to make prep-ahead meals too. Especially in the winter so it’s easy to grab and go. I usually make at least six loaves of this bread at a time and freeze them so I have one on hand whenever I want it. If you do make extra for the freezer, I recommend holding off on the glaze until you are ready to enjoy it so the glaze will always be fresh and delicious! Thanks for sharing and enjoy!
Lisa
This contains sooooooo much healthy protein and delicious spices! I cannot wait to try making this with my mother I think the whole family would love it!!
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Thank you, Jessica
Welcome! I am happy you found my blog. Visit often to find new recipes and blog posts that are added weekly.
Lisa