Apple Zucchini Bread with Brown Sugar Frosting is the perfect marriage of cozy fall flavors and moist, tender texture. The sweetness of apples pairs beautifully with the earthiness of zucchini, while warm cinnamon and nutmeg give each bite a gentle spice. The loaf is moist without being heavy, and the vegetables melt seamlessly into the batter — you’d never guess how much goodness is hiding inside. The crowning glory is the rich brown sugar frosting, which adds a caramel-like sweetness that turns this humble quick bread into something truly special.
This recipe is wonderful for using up extra zucchini from the garden or a stray apple from the fruit bowl. It works equally well for breakfast, afternoon coffee breaks, or even as a dessert. The brown sugar frosting takes only a few minutes to make and soaks into the top of the bread just enough to make every slice decadent. Make one loaf for your family, or double the batch — this is one bread that disappears fast.
Why You’ll Love This Recipe:
• Moist and flavorful with a perfect crumb
• Great way to use up fresh produce
• Rich frosting that’s ready in minutes
Ingredients
For the Bread:
• 2 cups (260g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1/2 cup (120ml) vegetable oil (or neutral oil)
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 1 teaspoon pure vanilla extract
• 1 cup (120g) grated zucchini, excess moisture squeezed out
• 1 cup (120g) peeled and grated apple (about 1 medium apple)
• 1/2 cup (60g) chopped walnuts or pecans (optional)
For the Brown Sugar Frosting:
• 1/4 cup (56g) unsalted butter
• 1/2 cup (100g) light brown sugar, packed
• 2 tablespoons milk
• 1 cup (120g) powdered sugar, sifted
• 1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, beat the eggs, then whisk in oil, granulated sugar, brown sugar, and vanilla until smooth. Stir the dry mixture into the wet just until combined — do not overmix. Fold in zucchini, apple, and nuts (if using).
Pour batter into prepared pan, smooth the top, and bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, melt butter in a small saucepan over medium heat. Stir in brown sugar and cook about 2 minutes until sugar dissolves. Add milk, bring to a gentle boil, then remove from heat. Stir in powdered sugar and vanilla until smooth. Spread warm frosting over cooled bread and let set before slicing.
Tips:
• Make sure to squeeze excess water from zucchini to avoid soggy bread.
• Grate the apple finely for even texture.
• The frosting sets quickly, so spread it right after mixing.
Storage and Reheating:
Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months (without frosting). Bring to room temperature before serving, or warm slices briefly in the microwave for a fresh-baked feel.
