It Begins at the Table Cookbook Sneak Peek: Lemon Zucchini Bread Recipe with Sweet Turmeric Glaze

In Dairy-free, Recipes | Delicious and Quick Recipes for Real Foodby Lisa Soldo-Johnson4 Comments

Gluten-free Lemon Zucchini Bread with Sweet Turmeric Glaze

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.

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 we ate the loaves. I absolutely love memories like this and as a mom, I try to recreate food nostalgia with my own kids.

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, Indian Murg Korma recipe, or 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 I use it in.
For another sneak peek at a brand new recipe found in my cookbook, try my Arugula with Garlic, Ginger, and Tamari Mushroom recipe!

Three zucchinis for zucchini bread

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 because they hold more liquid, helping to make the bread moist. Zucchinis are a meatier vegetable, typically using only one zucchini to make two loaves of bread. But the icing on the cake is in the turmeric glaze.

Zucchini bread recipe

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 the oven to 350° Fahrenheit.
  3. Add in the oil, vanilla extract, lemon extract, and zucchini mixing until blended.
  4. In a separate bowl, combine the flour, baking soda, salt, and baking powder until it becomes a creamy batter, blending in the poppyseed at the end.
  5. Pour the batter into two well-greased bread pans.
  6. 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
  1. 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.
  2. Using a spoon, drizzle the glaze back and forth over the bread.
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


  1. Nice list! Thanks for that. Homemade can’t be beat. You control everything that goes in and create the greatest dishes.

    1. Author

      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

  2. made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full!!

    1. Author

      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!


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