Thursday, July 18, 2024

Apple Zucchini Bread with Brown Sugar Frosting

Apple and Zucchini Bread with Brown Sugar Glaze – Super soft, moist and with the best glaze ever! One bowl, no mixer, EASY recipe for the best apple and zucchini bread anyone has ever loved!


1 large egg
1/2 cup vegetable or canola oil
1/2 cup of sour cream or Greek yogurt (I used sour cream with all the fat)
1 teaspoon vanilla extract
1/2 cup of granulated sugar
1/2 cup light brown sugar, packed
1 1/2 cups of all-purpose flour
1 teaspoon cinnamon
1 teaspoon of ground ginger, or to taste
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt, or to taste
3/4 cup freshly grated Granny Smith apples, peeled first, dried and packed fairly firmly in a measuring cup (see Notes)
3/4 cup freshly grated zucchini, sectioned and packed fairly firmly in a measuring cup (see Notes)

1/4 cup unsalted butter
1/2 cup light brown sugar, packed
2 tablespoons of milk or cream
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste
1 1/2 to 1 3/4 cups of confectionery sugar (if your sugar is particularly lumpy, sift it before use)


Bread – Preheat oven to 350F, and spray a 9×5 inch pan with floured cooking spray, or grease and flour the pan; set aside.
In a large bowl, add egg, oil, sour cream, sugars and whisk to combine.
Add flour, cinnamon, ginger, baking soda, baking powder, salt and stir to combine; do not overmix.
Add grated apples and zucchini and fold to combine, do not over-mix.
Turn the dough in the prepared pan, smoothing the top slightly with a spatula, and bake the bread for about 50 minutes (start checking before) or until a toothpick inserted in the center of the bread comes out clean from any raw dough. I strongly recommend covering a sheet of aluminum foil, i.e., tighten the pan, at the mark for 25 to 30 minutes while baking, to reduce excess browning on the top and sides of the bread. See Notes for baking tips.
Allow the bread to cool in the pan for about 30 minutes, or until it is cool enough to remove.
Glaze – In a small, tall saucepan, add butter and heat over medium-high heat to melt, whisking constantly until melted.
Add the brown sugar, milk or cream, and whisk to incorporate. The mixture should bubble around the perimeter of the pan. Bring the mixture to a boil so that it is boiling in the center of the pan. This will only take another 30-60 seconds.
Once it boils in the center of the pan, turn off the heat, add the vanilla, salt, 1 1/2 cups of confectioner’s sugar, and beat vigorously to incorporate the confectioner’s sugar. If you want a slightly thicker glaze, add the extra quarter sugar after checking and seeing how it looks after the initial 1 1/2 cups.
Immediately pour the icing onto the bread, keeping in mind that you may not need all the icing. I have discarded about 10-15%. The icing is prepared very quickly, so make sure that after mixing the sugar in the candy you move quickly and pour it over the bread. Let the icing settle completely before cutting it into the bread.
The bread will stay airtight at room temperature for up to 5 days, in the fridge for up to 8 days, and in the freezer for up to 4 months, keeping in mind that if you plan to freeze this bread, I would freeze it when it is thawed and not before it is frozen because the icing could change its texture with freezing/thawing.