5 from 1 vote
Zucchini, Carrot and Apple Olive Oil Cake topped with cream cheese frosting sitting on a white lace plate.
Zucchini, Carrot and Apple Olive Oil Cake
Prep Time
30 mins
Cook Time
55 mins
Total Time
1 hr 25 mins
The moisture of this cake is just unbelievable. Using fresh fruits and vegetables to make this cake and then topping it off with cream cheese frosting is a little piece of Heaven!
Course: Bread, Breakfast, Dessert
Cuisine: American
Servings: 8 people
Calories: 281 kcal
Author: Amanda Mason
  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk eggs together. Stir in olive oil, maple syrup and vanilla extract.
  3. In another large bowl, mix the flours, cinnamon, nutmeg, baking soda, baking powder and salt.
  4. Pour flour mixture into the bowl of wet ingredients and stir until everything is combined just enough.
  5. Let the batter rest for 10 minutes.
  6. If you have a silipat loaf pan, I highly recommend using it for this recipe. If not, you an use a 9x5 inch loaf pan. If using a traditional metal loaf pan, spray it generously with cooking spray.
  7. Going back to your batter mixture, fold in the carrots, zucchini and apple.
  8. Pour the batter into the prepared loaf pan. Back for 55 minutes.
  9. Once done, let the loaf cake cool completely, about 50 minutes before removing it from the pan.
  10. Top with your favorite cream cheese frosting. Store in the refrigerator.
Nutrition Facts
Zucchini, Carrot and Apple Olive Oil Cake
Amount Per Serving
Calories 281
* Percent Daily Values are based on a 2000 calorie diet.