Apple Zucchini Loaf with Brown Sugar Glaze
Sweet, spiced, and wonderfully moist, this Apple Zucchini Loaf with Brown Sugar Glaze is the perfect blend of cozy fall flavor and everyday comfort. It’s tender from the shredded zucchini, fragrant with cinnamon and nutmeg, and topped with a luscious brown sugar glaze that sets into a buttery, caramel-like finish.
What makes this loaf so irresistible is its balance — the zucchini keeps it incredibly moist without overpowering, while the apple adds gentle sweetness and a hint of tart freshness. Together, they create a texture that’s soft and rich, never dense or dry. Then comes that glossy brown sugar frosting — smooth, sweet, and slightly nutty — the crowning touch that turns a simple quick bread into something special.
This loaf makes a wonderful breakfast treat with coffee, a cozy afternoon snack, or even a dessert when you want something homemade but not overly fussy. It’s one of those recipes you’ll bake once and instantly add to your regular rotation.
Ingredients for Apple Zucchini Loaf with Brown Sugar Glaze
Each ingredient plays its part in creating a perfectly balanced loaf — moist, spiced, and full of character.
- All-purpose flour – Provides structure while keeping the crumb tender.
- Baking powder and baking soda – Work together to give the bread its light, fluffy rise.
- Salt – Enhances sweetness and balances the warm spices.
- Cinnamon and nutmeg – Classic fall flavors that make the loaf smell like freshly baked apple pie.
- Eggs – Bind the batter and add richness.
- Vegetable oil – Keeps the bread moist and soft for days.
- Granulated and brown sugar – Combine for depth of flavor and that caramel undertone.
- Vanilla extract – Adds warmth and a hint of sweetness.
- Grated zucchini – Moistens the bread naturally while staying nearly invisible in the crumb.
- Grated apple – Brings gentle tartness and fruit flavor to every bite.
- Walnuts or pecans (optional) – Add crunch and nutty contrast to the soft texture.
- Butter, brown sugar, milk, and powdered sugar – Come together for the silky brown sugar frosting.
Step-by-Step Apple Zucchini Loaf
STEP 1 – Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal later. The pan should be ready before you mix the batter so the leavening works at its best once it goes into the oven.
STEP 2 – Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step evenly distributes the spices and ensures there are no clumps, which helps the loaf bake with consistent flavor throughout.
STEP 3 – Combine the Wet Ingredients
In a large mixing bowl, whisk the eggs until smooth. Add the oil, granulated sugar, brown sugar, and vanilla, then whisk again until the mixture turns glossy and slightly thickened. The oil helps dissolve the sugars and gives the batter that smooth, rich base you’re looking for in a quick bread.
STEP 4 – Bring the Batter Together
Add the dry ingredients to the wet mixture in two additions, stirring gently after each until just combined. Be careful not to overmix — a few streaks of flour are fine. Overworking the batter can make the bread tough instead of tender.
STEP 5 – Add the Fresh Ingredients
Fold in the grated zucchini and grated apple with a spatula, mixing just until evenly distributed. If you’re adding nuts, fold them in now. The batter will look thick and speckled with bits of fruit and spice — that’s exactly what you want.
STEP 6 – Bake the Loaf
Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and your kitchen should smell like cinnamon and apples. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
STEP 7 – Make the Brown Sugar Glaze
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for about two minutes, stirring constantly until the sugar dissolves and the mixture looks smooth and glossy. Add the milk and bring it just to a gentle boil. Remove from the heat, then whisk in the powdered sugar and vanilla until the frosting is thick but pourable.
STEP 8 – Frost and Set
Spread the warm glaze evenly over the cooled loaf, letting it drip slightly down the sides. As it cools, the glaze will firm up into a rich, caramel-like coating. Let it set completely before slicing to get clean, beautiful pieces.
Can I Skip the Frosting?
You can, but the brown sugar glaze really transforms the loaf. Without it, the bread is still moist and flavorful — lightly sweet, cinnamon-spiced, and perfect with butter or cream cheese. With the glaze, though, it becomes more of a treat, like a cross between a quick bread and a dessert cake.
How Do I Keep the Bread from Being Too Moist?
The secret is in the prep. Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. The apple can stay juicy, as it contributes to flavor and tenderness. Also, let the loaf cool completely before frosting — glazing a warm loaf traps steam and can make the top sticky.
Can I Use Whole Wheat Flour Instead?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. It will give the loaf a slightly nuttier taste and denser texture, but still remain moist thanks to the zucchini and apple. If using entirely whole wheat flour, add an extra tablespoon or two of milk to keep the batter soft.
Helpful Tips
- Don’t overmix the batter: Gentle folding keeps the loaf tender and light.
- Use room-temperature eggs: They mix more smoothly into the batter for even texture.
- Cool before frosting: Warm bread will melt the glaze instead of letting it set beautifully.
Serving Ideas for Apple Zucchini Loaf
Enjoy a slice warm with a pat of butter or a drizzle of honey for breakfast, or serve it alongside coffee or tea in the afternoon. For dessert, a dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully with the caramel-like glaze. It’s equally lovely on its own — simple, moist, and perfectly sweet.
Storage & Reheating
Store the loaf tightly wrapped at room temperature for up to three days, or refrigerate for up to five days if your kitchen is warm. To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to three months. Thaw at room temperature or warm slightly in the microwave for a few seconds. The glaze stays soft and glossy even after freezing, making it a perfect make-ahead bake for any occasion.
Apple Zucchini Loaf with Brown Sugar Glaze
Ingredients
For the Loaf:
- ½ cup 100g firmly packed light brown sugar
- 1 teaspoon vanilla essence
- 1 cup 120g grated zucchini, drained of excess moisture
- 2 large eggs
- 1 cup 120g peeled and shredded apple (approximately one medium apple)
- ½ cup 60g coarsely chopped walnuts or pecans (optional)
- ½ teaspoon salt
- ½ cup 120ml neutral-flavored oil (such as vegetable oil)
- ¼ teaspoon ground nutmeg
- 1½ teaspoons ground cinnamon
- 1 cup 200g granulated white sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups 260g plain all-purpose flour
For the Brown Sugar Glaze:
- 2 tablespoons 30ml milk
- ½ cup 100g light brown sugar, packed
- ¼ cup 56g unsalted butter
- 1 cup 120g confectioners’ sugar, sifted
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and dusting it with flour, or alternatively, lining it with parchment paper.
- In a separate mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir thoroughly to incorporate.
- In a large bowl, whisk the eggs until blended. Add the oil, granulated sugar, brown sugar, and vanilla extract, stirring until the mixture becomes smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just incorporated. Avoid overmixing.
- Carefully fold in the grated zucchini, shredded apple, and chopped nuts if using, until evenly distributed throughout the batter.
- Transfer the batter into the prepared loaf pan, smoothing the surface evenly.
- Bake for 50 to 60 minutes, or until a skewer inserted into the center of the loaf emerges clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- To prepare the glaze, melt the butter in a small saucepan over medium heat. Add the brown sugar and cook for approximately 2 minutes, stirring continuously, until the sugar has dissolved.
- Pour in the milk and bring the mixture to a gentle boil. Remove from heat, then whisk in the sifted powdered sugar and vanilla extract until smooth and lump-free.
- Spread the warm glaze evenly over the cooled loaf. Allow the topping to set fully before slicing and serving.