Averie Cooks

Bread:
2 Preheat oven to 350F, and spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
3 To a large mixing bowl, add the egg, oil, sour cream, vanilla, sugars, and whisk to combine.
4 Add the flour, cinnamon, ginger, baking soda, baking powder, salt, and stir to combine; don't overmix.
5 Add the grated apples and zucchini and fold to combine, don't overmix.
6 Turn batter out into the prepared pan, smoothing the top lightly with a spatula, and bake the bread for about 50 minutes (start checking earlier) or until a toothpick inserted in the center of the bread comes out clean from any raw batter. I highly recommend draping a sheet of foil, i.e. tenting the pan, at the 25 to 30-minute mark while baking to reduce excessive browning on the top and sides of your loaf. See Notes for baking tips.
7 Allow the bread to cool in the pan for about 30 minutes, or until it's cool enough to remove.
Frosting:
10 To a high-sided small saucepan, add the butter and heat over medium-high heat to melt, whisking constantly until it melts.
11 Add the brown sugar, milk or cream, and whisk to incorporate. The mixture should be bubbling around the perimeter of the saucepan. Allow the mixture to come to a boil so that in the center of the saucepan it's boiling. This will only take another 30-60 seconds.
12 Once it comes to a boil in the center of the saucepan, turn off the heat, add the vanilla, salt,  1 1/2 cups confectioners' sugar, and whisk vigorously to incorporate the confectioners' sugar. If you want a slightly thicker frosting, add the additional 1/4 confectioners' sugar after you check and see how it looks after the initial 1 1/2 cups.
13 Immediately pour the frosting over the bread, noting you may not need quite all of it. I discarded about 10-15%. The frosting sets up very quickly so make sure after you whisk in the confectioners' sugar you move quickly and get it poured over the bread.
14 Allow the frosting to set up fully before slicing into the bread.