This Apple Zucchini Bread with Brown Sugar Frosting is a moist, spiced quick bread packed with fresh apple and zucchini, then topped with a rich, caramel‑like brown sugar frosting. Perfect for breakfast, snacks, or dessert, it’s a delicious way to enjoy garden‑fresh flavors with a sweet finishing touch!
My Nonna always said that if you use real fruit and a bit of spice, guests will always feel cared for. This loaf tastes like that—a warm hug in bread form with sweetness, texture, and a frosting that makes each slice feel special.
Why You’ll Love This Recipe
- Combines the sweet crispness of apple with moist zucchini for excellent texture
- Warm spices like cinnamon & nutmeg add cozy flavor without overpowering
- Brown sugar frosting gives a rich, caramel‑like finish that elevates it from snack to treat
- One loaf fills your home with inviting aroma and offers plenty to share
- Great for brunch, tea time, or a comforting dessert
Ingredients
- 2 cups (260 g) 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 (120 ml) vegetable oil (or other neutral oil)
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup (120 g) grated zucchini, excess moisture squeezed out
- 1 cup (120 g) peeled and grated apple (about 1 medium apple)
- ½ cup (60 g) chopped walnuts or pecans (optional)
For the Frosting
- ¼ cup (56 g) unsalted butter
- ½ cup (100 g) light brown sugar, packed
- 2 tablespoons milk
- 1 cup (120 g) powdered sugar, sifted
- ½ teaspoon vanilla extract
Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5‑inch loaf pan (or line with parchment paper for easy removal).
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Mix Wet Ingredients
In a large bowl, beat the eggs, then whisk in oil, granulated sugar, brown sugar, and vanilla until smooth.
4. Combine Wet & Dry
Stir the dry mixture into the wet ingredients just until combined—avoid overmixing to keep loaf tender.
5. Add Fruits & Nuts
Fold in the grated zucchini, grated apple, and nuts (if using) gently so they distribute evenly.
6. Bake Bread
Pour batter into the prepared loaf pan, smoothing the top. Bake for 50‑60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Before Frosting
Let the loaf cool in the pan for about 10 minutes, then remove it to a wire rack and cool completely. Frosting should go on only when the bread is cooled, so it doesn’t melt into a soggy mess.
8. Make the Frosting
In a small saucepan over medium heat, melt the butter. Stir in brown sugar and cook for about 2 minutes, stirring constantly until sugar dissolves. Add milk, bring just to a gentle boil. Remove from heat and stir in powdered sugar and vanilla until smooth.
9. Frost the Bread
Spread the warm frosting over the cooled bread. Let it set before slicing so frosting firms up a bit.
Make It Your Own
- Switch up nuts: walnuts, pecans, or skip entirely for nut-free
- Use a tart apple like Granny Smith for more tang, or a sweeter apple for extra sweetness
- Add a pinch of cloves or cardamom for additional warm spice notes
- Use Greek yogurt instead of part of the oil for a slightly richer texture
Tips for Success
- Grate zucchini and apple well and squeeze out extra moisture so your batter isn’t too wet
- Do not overmix once you add dry ingredients—overworking gluten makes bread tough
- Watch baking towards the end—ovens vary, so the loaf might need a few extra minutes
- Allow the loaf to cool fully before frosting to preserve texture
Serving Suggestions
- Slice thick, serve with butter or cream cheese on the side
- Great with coffee or tea in the morning or as an afternoon treat
- Pair with fresh fruit or a dollop of whipped cream for dessert
Storage & Reheating
- Store loaf covered or wrapped at room temperature for up to 3 days; refrigerate if warm climate
- Once frosted, slice as needed; the frosting can be sticky but deliciously so
- To refresh, warm slices lightly in oven or toaster oven
Final Thoughts
This Apple Zucchini Bread with Brown Sugar Frosting hits all the comforting notes: moist, flavorful, with that sweet finish that makes it memorable. It’s perfect when you want a treat that feels homemade and cozy—everyone deserves a slice.
Share Your Comfort Dish!
Made this recipe? Tag @yourhandle and use #AppleZucchiniBread so I can see your sweet, spiced creations and share in the joy!
Apple Zucchini Bread with Brown Sugar Frosting
Ingredients
- 2 cups 260 g 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 120 ml vegetable oil (or other neutral oil)
- 1 cup 200 g granulated sugar
- ½ cup 100 g light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup 120 g grated zucchini, excess moisture squeezed out
- 1 cup 120 g peeled and grated apple (about 1 medium apple)
- ½ cup 60 g chopped walnuts or pecans (optional)
For the Frosting
- ¼ cup 56 g unsalted butter
- ½ cup 100 g light brown sugar, packed
- 2 tablespoons milk
- 1 cup 120 g powdered sugar, sifted
- ½ teaspoon vanilla extract
Instructions
Preheat & Prep
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5‑inch loaf pan (or line with parchment paper for easy removal).
Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Mix Wet Ingredients
- In a large bowl, beat the eggs, then whisk in oil, granulated sugar, brown sugar, and vanilla until smooth.
Combine Wet & Dry
- Stir the dry mixture into the wet ingredients just until combined—avoid overmixing to keep loaf tender.
Add Fruits & Nuts
- Fold in the grated zucchini, grated apple, and nuts (if using) gently so they distribute evenly.
Bake Bread
- Pour batter into the prepared loaf pan, smoothing the top. Bake for 50‑60 minutes, or until a toothpick inserted into the center comes out clean.
Cool Before Frosting
- Let the loaf cool in the pan for about 10 minutes, then remove it to a wire rack and cool completely. Frosting should go on only when the bread is cooled, so it doesn’t melt into a soggy mess.
Make the Frosting
- In a small saucepan over medium heat, melt the butter. Stir in brown sugar and cook for about 2 minutes, stirring constantly until sugar dissolves. Add milk, bring just to a gentle boil. Remove from heat and stir in powdered sugar and vanilla until smooth.
Frost the Bread
- Spread the warm frosting over the cooled bread. Let it set before slicing so frosting firms up a bit.
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