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Apple Zucchini Bread with Brown Sugar Frosting

This moist, tender quick bread brings together the best of garden harvests with grated zucchini and apple, spiced with warm cinnamon and nutmeg. The irresistible brown sugar frosting adds a decadent, sweet finish, making it perfect for breakfast, snack time, or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour (260g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • ½ cup vegetable oil (120ml)
  • 1 cup granulated sugar (200g)
  • ½ cup light brown sugar packed (100g)
  • 1 teaspoon pure vanilla extract
  • 1 cup grated zucchini excess moisture squeezed out (120g)
  • 1 cup peeled and grated apple about 1 medium apple (120g)
  • ½ cup chopped walnuts or pecans optional (60g)
For the Brown Sugar Frosting
  • ¼ cup unsalted butter (56g)
  • ½ cup light brown sugar packed (100g)
  • 2 tablespoons milk
  • 1 cup powdered sugar sifted (120g)
  • ½ teaspoon vanilla extract

Equipment

  • 9×5‑inch loaf pan
  • Medium bowl
  • Large bowl
  • Small saucepan
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and lightly flouring it or lining it with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1½ teaspoons ground cinnamon, and ¼ teaspoon ground nutmeg.
  3. In a larger bowl, beat 2 large eggs with ½ cup vegetable oil. Then mix in 1 cup granulated sugar and ½ cup packed light brown sugar until the mixture is smooth and slightly thickened.
  4. Add 1 teaspoon vanilla extract to the wet mixture, then fold in 1 cup grated zucchini and 1 cup peeled, grated apple. If using, fold in the optional ½ cup chopped walnuts or pecans at this point.
  5. Gently stir the dry ingredients into the wet mixture just until combined to avoid overmixing.
  6. Pour the batter into your prepared loaf pan and bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
  7. Allow the bread to cool completely in the pan before frosting.
  8. For the frosting, in a small saucepan, melt ¼ cup unsalted butter over medium heat. Stir in ½ cup packed light brown sugar and cook for about 2 minutes until the mixture bubbles slightly.
  9. Add 2 tablespoons milk to the saucepan, remove from the heat, and let cool slightly.
  10. Whisk in 1 cup sifted powdered sugar and ½ teaspoon vanilla extract until the frosting is smooth and spreadable.
  11. Pour the frosting over the cooled bread, letting it drip down the sides for a beautiful, bakery-style finish.

Notes

For best results, make sure to squeeze out all excess moisture from the zucchini to avoid a soggy loaf. You can substitute chopped walnuts with pecans or other nuts, or omit them entirely. For a dairy-free version, try replacing the butter in the frosting with coconut oil and using almond milk instead of regular milk. This recipe is a wonderful way to use up seasonal produce and works well for breakfast, snack time, or dessert.