Zucchini, Carrot and Apple Olive Oil Cake topped with cream cheese frosting sitting on a white lace plate.
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5 from 2 votes

Zucchini Carrot Bread

This moisture in this bread is just unbelievable. Using an apple, zucchini, carrots and olive oil to make the perfect loaf of sweet bread and then topping it with cream cheese frosting is a small piece of Heaven! Incredibly moist and flavorful, you'll love every bite!
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Course: Bread, Breakfast, Dessert
Cuisine: American
Servings: 8 people
Calories: 267kcal
Author: Amanda Mason



  • Preheat oven to 350 degrees.
  • In a large bowl, whisk eggs together. Stir in olive oil, maple syrup and vanilla extract.
  • In another large bowl, mix the flours, cinnamon, nutmeg, baking soda, baking powder and salt.
  • Pour flour mixture into the bowl of wet ingredients and stir until everything is combined just enough.
  • Let the batter rest for 10 minutes.
  • 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.
  • Going back to your batter mixture, fold in the carrots, zucchini and apple.
  • Pour the batter into the prepared loaf pan. Back for 55 minutes.
  • Once done, let the loaf cake cool completely, about 50 minutes before removing it from the pan.
  • Top with your favorite cream cheese frosting. Store in the refrigerator.


Calories: 267kcal | Carbohydrates: 44g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 241mg | Potassium: 258mg | Fiber: 4g | Sugar: 20g | Vitamin A: 2768IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg