Preheat oven to 350°F. Use a 9x5-inch loaf pan and spray with non-stick spray or line with parchment paper. I prefer to use parchment paper so it’s easy to remove the loaf from the pan after baking.
Mix Sukrin Gold and cinnamon together in a bowl. Set aside.
In another medium-sized bowl, beat white granular sweetener and butter together using an electric mixer until smooth and creamy.
Beat in eggs, 1 at a time, until blended in; add in apple extract.
Combine and sift together flours and baking powder in medium bowl.
Add dry mix into creamed butter mixture and stir until blended.
Mix milk into batter until smooth.
Spread half the batter into the prepared loaf pan; add half the zucchini, then half the Sukrin Gold/cinnamon mixture. Lightly pat apple mixture into batter.
Spread the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour to 1 hour 10 minutes.
To make glaze, mix powdered sweetener and cream together until well mixed.
Let cool for about 15 minutes before drizzling with glaze.