Apple Zucchini Loaf with Brown Sugar Glaze
A tender, spice-infused quick bread featuring the natural sweetness of grated apple and zucchini, finished with a velvety brown sugar glaze. This moist loaf is ideal for morning coffee, midday snacking, or an after-dinner indulgence.
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Servings: 12 slices
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 9x5-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.
Notes
The glaze sets best when applied to a completely cooled loaf. The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.