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Zucchini, Carrot and Apple Olive Oil Cake topped with cream cheese frosting sitting on a white lace plate.
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4.82 from 11 votes

Healthy Zucchini Bread Recipe

This moisture in this zucchini bread recipe is just unbelievable. I use an apple, zucchini, carrots, and olive oil to make the perfect bread loaf and the drizzle on a cream cheese frosting. Incredibly moist and flavorful, you'll love every single 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


  • 2 eggs, large
  • ¼ cup extra-virgin olive oil
  • cup maple syrup
  • 1 Teaspoon vanilla extract
  • 1 ⅓ cup gluten free all purpose flour
  • ¼ cup sorghum flour, ground
  • ¼ cup oat flour
  • 1 ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup carrots, unpeeled and grated
  • ¾ cup zucchini, unpeeled and grated
  • 1 large Honeycrisp apple, unpeeled and grated


  • 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.
  • 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.


  • If you have a Flexi loaf pan, I highly recommend using it for this recipe. A 9x5 inch loaf pan also works really well. If using a traditional metal loaf pan, spray it generously with cooking spray.  
  • If you're looking to freeze  zucchini bread, here's how to do it properly:
    • How to Freeze Zucchini Bread - After the zucchini loaf is finished cooking and has completely cooled (without the frosting), wrap the loaf tightly in saran wrap. From there, wrap it with aluminum foil. This method of wrapping ensures the loaf is tightly wrapped. Keep it in the freezer for up to 4 months.
    • How To Thaw Frozen Zucchini Bread - To thaw, remove the frozen loaf of bread and place it in the refrigerator. After 6-8 hours, remove the saran wrap and aluminum foil and allow it to finish thawing on the counter before slicing.
  • If you have a KitchenAid mixer, use the white paddle attachment when mixing the wet and dry ingredients together. The paddle is good for mixing heavier batters and doesn't introduce unnecessary air.
  • To add a little crunch, add a ½ of a cup of walnuts or pecans to your bread batter.
  • The batter will be thick, so don't be surprised when pouring it into the loaf pan. This is a dense zucchini loaf recipe.
  • This bread doesn't need any frosting. It tastes amazing plain. You can always skip the frosting and add sifted powdered sugar.
  • If you're not feeling a bread loaf, this recipe makes some amazing muffins and is even great as a sheet cake.


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