Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9×5-inch loaf pan. Optionally, line with parchment paper for easy removal.
- Shred zucchini and press out moisture using a clean towel. Set aside.
- In a bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
- In a separate large bowl, beat eggs with both sugars until smooth. Add melted butter and vanilla extract.
- Stir in the shredded zucchini and chopped apples.
- Fold dry ingredients into wet mixture, stirring just until combined. Do not overmix.
- Pour batter into prepared loaf pan and bake 50–60 minutes, until a toothpick comes out clean. Cool completely.
- For the frosting, melt ¼ cup butter in a saucepan. Stir in ½ cup brown sugar and bring to a simmer. Remove from heat.
- Whisk in milk and powdered sugar until smooth and creamy.
- Spread frosting over cooled bread. Let set before slicing.
Nutrition
Notes
This recipe is perfect for using up leftover zucchini and apples, and can be customized with nuts or spices as desired.
