Apple Zucchini Bread with Brown Sugar Frosting

INGREDIENTS:

For the Bread:

• 2 cups (260g) all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 2 large eggs

• 1/2 cup (120ml) vegetable oil (or neutral oil)

• 1 cup (200g) granulated sugar

• 1/2 cup (100g) light brown sugar, packed

• 1 teaspoon pure vanilla extract

• 1 cup (120g) grated zucchini, excess moisture squeezed out

• 1 cup (120g) peeled and grated apple (about 1 medium apple)

• 1/2 cup (60g) chopped walnuts or pecans (optional)

For the Brown Sugar Frosting:

• 1/4 cup (56g) unsalted butter

• 1/2 cup (100g) light brown sugar, packed

• 2 tablespoons milk

• 1 cup (120g) powdered sugar, sifted

• 1/2 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, beat the eggs, then whisk in oil, granulated sugar, brown sugar, and vanilla until smooth. Stir the dry mixture into the wet just until combined — do not overmix. Fold in zucchini, apple, and nuts (if using).

Pour batter into prepared pan, smooth the top, and bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

For the frosting, melt butter in a small saucepan over medium heat. Stir in brown sugar and cook about 2 minutes until sugar dissolves. Add milk, bring to a gentle boil, then remove from heat. Stir in powdered sugar and vanilla until smooth. Spread warm frosting over cooled bread and let set before slicing.