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–+ servings

Apple Zucchini Bread with Brown Sugar Frosting

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A moist, spiced quick bread that combines late summer zucchini with early fall apples, topped with an irresistible brown sugar frosting. This tender loaf features warm cinnamon and nutmeg spices, creating the perfect transition between seasons.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 1 loaf
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour
  • 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
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 teaspoon vanilla extract non-alcoholic
  • 1 cup zucchini grated, excess moisture squeezed out
  • 1 cup apple peeled and grated (about 1 medium apple)
  • ½ cup walnuts or pecans chopped (optional)
For the Brown Sugar Frosting
  • ¼ cup unsalted butter
  • ½ cup light brown sugar packed
  • 2 tablespoons milk
  • 1 cup powdered sugar sifted
  • ½ teaspoon vanilla extract non-alcoholic

Equipment

  • 9x5-inch loaf pan
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Wire cooling rack
  • Small saucepan
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat eggs, then add vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until well combined and slightly fluffy.
  4. Fold in the grated zucchini and apple. Gently stir in the dry ingredient mixture until just combined. If using nuts, fold them in last.
  5. Pour batter into prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool in pan for 10 minutes before transferring to a wire rack.
  7. For the frosting: Melt butter in a small saucepan, add brown sugar and cook for 2 minutes, stirring constantly.
  8. Add milk, bring to a boil, then remove from heat.
  9. Let cool slightly, then whisk in powdered sugar and vanilla extract until smooth.
  10. Spread frosting over cooled bread, allowing it to drip down the sides. Let frosting set before serving.

Notes

Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel. Any apple variety works, but tart varieties like Granny Smith or Honeycrisp provide nice balance. The bread can be made gluten-free using a 1:1 gluten-free flour blend, and the frosting can be made dairy-free using coconut oil instead of butter. Store in an airtight container at room temperature for up to 3 days.

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