Apple Zucchini Bread with Brown Sugar Frosting

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Moist, flavorful, and crowned with a luscious brown sugar frosting, this Apple Zucchini Bread is the cozy treat your kitchen’s been craving. With the natural sweetness of apple and the moisture from shredded zucchini, each bite is warm and comforting with just the right touch of indulgence.

Perfect for using up that last garden zucchini or the apple sitting on your counter, this quick bread turns simple ingredients into a delightful loaf that works for breakfast, snack, or dessert. It’s easy to make, family-approved, and the kind of recipe you’ll find yourself coming back to again and again.

Why You’ll Love This Apple Zucchini Bread

• It’s a deliciously moist loaf that stays tender for days.
• The apple adds natural sweetness and fruity depth.
• Zucchini keeps the bread light and soft without tasting “veggie.”
• Brown sugar frosting gives it a bakery-style finish.
• Great for breakfast, lunchbox treats, or a cozy afternoon coffee snack.

What Kind of Apples Work Best for Apple Zucchini Bread?

You’ll want to choose a sweet-tart apple like Granny Smith, Honeycrisp, or Fuji. These varieties hold their texture during baking and add a bright flavor that balances perfectly with the rich frosting and warm spices. If you prefer extra sweet loaves, opt for Gala or Golden Delicious.

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Ingredients for the Apple Zucchini Bread

• Zucchini: Adds moisture and subtle texture without overpowering flavor.
• Apple: Brings natural sweetness and a slight tartness.
• All-Purpose Flour: Provides structure for the bread.
• Brown Sugar: Deep molasses flavor that sweetens both the bread and frosting.
• Granulated Sugar: Balances the brown sugar for even sweetness.
• Eggs: Help bind the batter and add richness.
• Butter: Adds richness and moisture.
• Baking Soda: Provides lift and helps the bread rise.
• Cinnamon: Warm spice that pairs beautifully with apple.
• Salt: Enhances all the other flavors.
• Vanilla Extract: Deepens the sweetness and rounds out the flavor.
• Milk: Helps loosen the frosting to a pourable consistency.
• Powdered Sugar: Gives the frosting its creamy smooth texture.

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How To Make the Apple Zucchini Bread

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper for easy removal.

Step 2: Grate and Drain Zucchini

Grate the zucchini and place it in a clean towel or cheesecloth. Squeeze out excess moisture until mostly dry. Peel, core, and finely chop your apple.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, beat together 1/2 cup melted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar. Add 2 eggs and 1 teaspoon vanilla extract, and mix until smooth.

Step 4: Add the Dry Ingredients

Stir in 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Mix until just combined.

Step 5: Fold in the Produce

Fold in 1 cup grated, drained zucchini and 3/4 cup chopped apple until evenly distributed in the batter.

Step 6: Bake the Bread

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Step 7: Make the Brown Sugar Frosting

In a small saucepan, melt 1/4 cup butter and stir in 1/2 cup brown sugar. Cook over medium heat for 1-2 minutes until bubbling. Remove from heat, add 2 tablespoons milk and 1/2 teaspoon vanilla extract, and whisk until smooth. Stir in 1 cup powdered sugar until glossy.

Step 8: Frost and Serve

Pour the warm frosting over the cooled loaf. Let it set before slicing.

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How to Serve This Delicious Bread

This loaf makes 1 standard-sized bread, which yields about 10-12 thick slices. It’s perfect for serving 6 to 8 people, especially if you’re offering it with a hot beverage like tea or coffee. Add a dollop of whipped cream or drizzle of caramel for a fancier touch.

Best Way to Store Apple Zucchini Bread

Let the bread cool completely before storing. Wrap the loaf tightly in plastic wrap or store slices in an airtight container. It stays moist for up to 4 days at room temperature. For longer storage, freeze unfrosted slices for up to 2 months, and add fresh frosting before serving.

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Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose?
Yes, you can swap up to half of the all-purpose flour with whole wheat for a nuttier taste, but expect a denser texture.

Do I need to peel the zucchini?
Nope! The skin is soft and thin enough to bake right in, and it adds little flecks of color to your loaf.

What apples are best if I like it sweet?
Go for Gala or Fuji if you want a sweeter, less tart bite.

Can I add nuts or raisins?
Absolutely. Add up to 1/2 cup of chopped walnuts, pecans, or raisins to the batter.

Is the frosting optional?
It sure is! The bread is delicious on its own, but the brown sugar frosting adds a melt-in-your-mouth finish.

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Want More Quick Bread Ideas?

If you love this apple zucchini loaf, check out these other cozy bakes:

• Lemon Zucchini Bread for a bright, citrusy twist.
• Cream Cheese Cranberry Loaf that blends tangy berries and creamy richness.
• Pumpkin Bread packed with fall spices.
• Creamy Baked Onions with Asiago Cheese for a savory bake worth trying.
• Apple Bars if you’re craving apple flavors in bar form.

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And let me know in the comments how yours turned out. Did you add pecans? Did you skip the frosting? Maybe used maple syrup instead of sugar?

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