Description
This Apple Zucchini Bread with Brown Sugar Frosting is a moist and flavorful homemade loaf that combines the natural sweetness of apples and zucchini with warm spices. Topped with a rich brown sugar frosting, this bread is perfect for breakfast, a snack, or dessert. The quick baking process yields a tender crumb with a deliciously sweet and spiced flavor profile.
Ingredients
Scale
Bread:
- 1 cup grated zucchini, well-drained
- 1 cup finely chopped or grated apples
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Brown Sugar Frosting:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 2 tablespoons milk or cream
- 1/2 cup powdered sugar
Instructions
- Prepare the pan and preheat oven: Grease a loaf pan and line it with parchment paper to ensure easy removal. Preheat your oven to 350°F (175°C) to get it ready for baking.
- Drain the zucchini: Grate the zucchini and thoroughly squeeze out any excess moisture using a clean towel to avoid a soggy batter. Set the drained zucchini aside for later use.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening agent and spices.
- Combine wet ingredients: In a separate large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and homogenous.
- Add fruits and veggies: Stir the prepared zucchini and chopped or grated apples into the wet mixture, incorporating them evenly throughout.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix to maintain a tender crumb.
- Bake the bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before frosting.
- Prepare the frosting: In a small saucepan, melt the unsalted butter and brown sugar together. Stir the mixture continuously until it bubbles, then add the milk or cream and stir to combine.
- Finish the frosting: Remove the saucepan from heat and whisk in the powdered sugar until the frosting is smooth and creamy.
- Frost the bread: Drizzle the brown sugar frosting generously over the slightly cooled bread. Allow the frosting to set before slicing and serving.
Notes
- Make sure to squeeze out as much moisture as possible from the zucchini to prevent a soggy loaf.
- You can substitute the apples with pears for a different fruity flavor.
- For a nuttier texture, consider adding 1/2 cup of chopped walnuts or pecans to the batter.
- If dairy-free, use a dairy-free butter substitute and plant-based milk for the frosting.
- Store the bread covered at room temperature for up to 3 days or refrigerate for up to a week.
