Description
Indulge in the delicious blend of apple and zucchini in this moist bread topped with a decadent brown sugar frosting. Learn how to make it here!
Ingredients
- 1 large egg (57 g)
- 1/2 cup vegetable oil (120 ml)
- 1/2 cup Greek yogurt, full-fat (120 g)
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup granulated sugar (100 g)
- 1/2 cup light brown sugar, packed (100 g)
- 1 1/2 cups all-purpose flour (180 g)
- 1 teaspoon (5 ml) cinnamon
- 1 teaspoon (5 ml) ground ginger, or to taste
- 1/2 teaspoon (3 ml) baking soda
- 1/2 teaspoon (3 ml) baking powder
- 1/4 teaspoon (1 ml) salt, or to taste
- 3/4 cup (180 ml) freshly grated Granny Smith apple, peeled first, blotted, and fairly firmly packed in measuring cup (see Notes) (about 1 medium apple)
- 3/4 cup (180 ml) freshly grated zucchini, blotted, and fairly firmly packed in measuring cup (see Notes) (about 1 small zucchini)
- 1/4 cup unsalted butter (57 g)
- 1/2 cup light brown sugar, packed (100 g)
- 2 tablespoons milk (30 ml)
- 1 teaspoon (5 ml) vanilla extract
- 1/2 teaspoon (3 ml) salt, or to taste
- 1 1/2 to 1 3/4 cups confectioners’ sugar, if your sugar is particularly lumpy, sift before using it (180-210 g)
Instructions
- Begin by setting your oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it with cooking spray that includes flour, or alternatively, grease and flour the pan, then set it aside.
- In a large bowl, combine the egg, oil, Greek yogurt, vanilla extract, and both types of sugar. Whisk these ingredients together until well blended.
- Incorporate the flour, cinnamon, ginger, baking soda, baking powder, and salt into the wet mixture. Stir until just combined, being careful not to overmix.
- Gently fold the grated apple and zucchini into the batter, ensuring even distribution but avoiding overmixing.
- Pour the mixture into the prepared loaf pan, smoothing the surface with a spatula. Bake for approximately 50 minutes, checking for doneness earlier by inserting a toothpick into the center to see if it comes out clean. To prevent excessive browning, consider covering the pan loosely with foil after 25 to 30 minutes of baking.
- Let the bread cool in the pan for about 30 minutes until it’s cool enough to handle for removal.
- In a small saucepan with high sides, melt the butter over medium-high heat, whisking continuously.
- Add the brown sugar and milk to the melted butter and whisk until mixed. The mixture should bubble around the edges. Allow it to reach a boil in the center of the saucepan, which will take just 30-60 seconds more.
- Once boiling, remove from heat and add the vanilla, salt, and 1 1/2 cups of confectioners’ sugar. Whisk vigorously until well combined. For a thicker consistency, add the remaining 1/4 cup of confectioners’ sugar if needed.
- Quickly pour the frosting over the bread, using as much as desired while noting you might not need all of it. The frosting will harden rapidly, so work swiftly after mixing in the sugar.
- Wait for the frosting to set completely before slicing the bread.
Notes
- Blot the grated apple and zucchini before adding to the batter to prevent excess moisture.
- Check for doneness by inserting a toothpick into the center – it should come out clean.
- For a smoother frosting, sift lumpy confectioners’ sugar before mixing.