Apple Zucchini Bread with Brown Sugar Frosting

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Moist, spiced, and finished with a glossy brown sugar frosting, this Apple Zucchini Bread is one of those bakes that disappears fast—especially when served warm. The apples bring sweetness and tenderness, while the zucchini keeps it incredibly moist without any strong veggie taste. It’s the perfect solution to summer zucchini overload, or when you want to sneak extra greens into something the whole family will love.

The brown sugar frosting is the secret sauce here. It’s buttery and rich, with that deep caramelized note that balances the subtle spices in the bread. Pour it on warm and let it drizzle down the sides for that irresistible bakery-style look. You might want to double the batch—one loaf never feels like enough.

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What Kind of Apples and Zucchini Work Best?

For apples, you’ll want ones that are sweet yet firm. Fuji, Honeycrisp, or Gala are ideal—they won’t turn mushy while baking and give just enough juice. As for zucchini, small to medium-sized ones are best. No need to peel them, just grate and squeeze out the excess moisture to avoid a soggy loaf.

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Ingredients for the Apple Zucchini Bread with Brown Sugar Frosting

• Zucchini – The key to moistness. Grated and well-drained.
• Apples – Adds natural sweetness and soft texture.
• All-Purpose Flour – The structure of the bread.
• Baking Soda – Helps the loaf rise properly.
• Cinnamon + Nutmeg – For that cozy spiced flavor.
• Salt – Balances sweetness and enhances flavor.
• Sugar – Brown and granulated for depth and sweetness.
• Eggs – Binds the ingredients and gives structure.
• Oil – Keeps the loaf tender and rich.
• Vanilla Extract – Adds warmth and depth.

For the Brown Sugar Frosting:

• Butter – Rich base of the frosting.
• Brown Sugar – The caramel flavor star.
• Milk or Cream – Brings it all together.
• Powdered Sugar – For the perfect glossy consistency.

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How To Make the Apple Zucchini Bread with Brown Sugar Frosting

Step 1: Prep Your Pan and Preheat the Oven

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

Step 2: Grate and Drain the Zucchini

Grate the zucchini using a box grater. Place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Set aside.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This ensures the spices are evenly distributed throughout the batter.

Step 4: Combine the Wet Ingredients

In another bowl, beat the eggs, oil, sugars (brown and white), and vanilla extract until smooth. Stir in the grated zucchini and finely chopped or grated apples.

Step 5: Bring It All Together

Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing for a tender crumb.

Step 6: Bake Until Golden

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Step 7: Make the Brown Sugar Frosting

In a small saucepan, melt the butter and brown sugar together over medium heat. Stir constantly until the mixture begins to bubble. Add the milk or cream, bring to a boil, then remove from heat. Let it cool for 2–3 minutes, then whisk in the powdered sugar until smooth.

Step 8: Frost and Serve

Once the bread has cooled slightly, pour the frosting over the top. Let it set for 10–15 minutes, then slice and serve.

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Serving and Storing Apple Zucchini Bread

This bread is amazing when served slightly warm, especially with the brown sugar frosting still soft and glossy. It also makes a great breakfast treat with coffee or a cozy afternoon snack.

To store, keep the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze slices (wrapped individually) for up to 2 months. Let thaw at room temp or reheat briefly in the microwave.

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Frequently Asked Questions

How do I prevent soggy zucchini bread?

Make sure to squeeze out as much liquid as possible from the grated zucchini using a kitchen towel or cheesecloth. This helps the batter stay the right consistency and prevents a dense or wet loaf.

Can I skip the frosting?

Absolutely. The bread is sweet and flavorful on its own, but the brown sugar frosting adds a beautiful finishing touch if you want to make it extra special.

What other spices can I add?

Feel free to add a pinch of ground cloves or allspice for extra depth. Pumpkin pie spice also works well as a shortcut.

Can I use whole wheat flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Just keep in mind it may result in a slightly denser loaf.

Do I need to peel the apples?

Peeling is optional. If you prefer a smoother texture, go ahead and peel them. Otherwise, finely chopping or grating with the peel works just fine.

Can I make this gluten-free?

Try using a 1:1 gluten-free flour blend. Make sure it includes xanthan gum or add 1/2 teaspoon yourself to help with structure.

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Want More Bread Ideas?

If you’re into cozy loaves like this Apple Zucchini Bread, you’ll love these other delicious options from my kitchen:

• Triple Chocolate Banana Bread for a rich, fudgy twist on a classic.
• Cinna Bun Cake when you crave gooey cinnamon rolls in sliceable form.
• Overnight Creme Brulee French Toast that tastes like dessert for breakfast.
• Healthy Banana Oatmeal Muffins if you’re after a healthier option packed with whole grains.
• Cranberry Brie Pull-Apart Bread for a festive, shareable treat.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life with Nina on Pinterest

And let me know in the comments how yours turned out. Did you try it with a spiced glaze instead? Did you use honeycrisp apples or something else?

I love hearing how you make these recipes your own. If you’ve got questions, don’t be shy—ask away so we can all bake better together!

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