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–+ servings

Apple Zucchini Bread with Brown Sugar Frosting

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Bread, Dessert, Snack
Cuisine American
Keyword Apple Zucchini Bread with Brown Sugar Frosting
Servings 12
Moist and spiced apple zucchini bread topped with rich brown sugar frosting. Perfect for breakfast, snacks, or dessert—simple and delicious!

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.