Description
This moist and flavorful Apple Zucchini Bread combines the natural sweetness of apples and zucchini with warm cinnamon and a rich brown sugar frosting. Perfect for breakfast, snacks, or dessert, this quick bread offers a delicious way to incorporate vegetables into your baking without sacrificing taste.
Ingredients
Scale
Bread
- 1 cup shredded zucchini
- 1 cup finely chopped peeled apple
- 1½ cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- â…“ cup melted butter
- 1 teaspoon vanilla extract
Brown Sugar Frosting
- ¼ cup butter
- ½ cup brown sugar
- 2 tablespoons milk
- 1 cup powdered sugar
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. For easier removal, you can line the pan with parchment paper.
- Prepare the zucchini: Shred the zucchini and press out excess moisture using a clean towel. Set aside to prevent the bread from becoming soggy.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, and salt to evenly distribute the leavening agents and spices.
- Combine wet ingredients: In a separate large bowl, beat the eggs with both granulated and brown sugars until smooth and well combined. Add the melted butter and vanilla extract and mix thoroughly.
- Add fruits and vegetables: Stir the shredded zucchini and finely chopped peeled apple into the wet mixture to ensure even distribution throughout the batter.
- Combine wet and dry mixtures: Fold the dry ingredients gently into the wet mixture, mixing just until combined. Avoid overmixing to keep the bread tender.
- Bake the bread: Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool completely before frosting.
- Make the frosting: Melt ¼ cup of butter in a saucepan over medium heat. Stir in ½ cup of brown sugar and bring the mixture to a simmer. Remove the pan from heat once it simmers.
- Add remaining frosting ingredients: Whisk in the milk and powdered sugar until the frosting is smooth and creamy.
- Frost the bread: Spread the brown sugar frosting evenly over the cooled zucchini bread. Let the frosting set before slicing and serving.
Notes
- Be sure to press out the moisture from the shredded zucchini to avoid a soggy bread.
- For a dairy-free version, substitute butter with coconut oil and use a plant-based milk for the frosting.
- You can add chopped nuts such as walnuts or pecans for extra texture.
- This bread keeps well at room temperature for 2 days and can be frozen for up to 2 months.
- Use flavorful apples like Fuji or Honeycrisp for a sweeter taste.
