Apple Zucchini Bread with Brown Sugar Frosting
A delightful twist on classic banana bread, this moist loaf combines the sweetness of apples and zucchini, topped with rich brown sugar frosting.
Ingredients
For the bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, squeezed dry
- 1 cup grated apple, peeled and squeezed dry
- 1/2 cup chopped walnuts (optional) Can be substituted with pecans or chocolate chips.
For the brown sugar frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk, as needed Adjust for desired frosting consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy.
- Add the eggs one by one, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated zucchini, apple, and walnuts if using.
- Pour the batter into the prepared loaf pan, smoothing the top.
Baking
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Frosting
- For the frosting, beat the cream cheese and butter until smooth.
- Add powdered sugar, brown sugar, and vanilla extract, beating until creamy.
- Add milk as needed to achieve the desired consistency.
- Spread frosting over the cooled bread before serving.
Notes
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap in plastic wrap and refrigerate for up to a week or freeze for three months. Squeeze excess moisture from zucchini and apples for the best texture.