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    Home » Recipes » Breads

    Healthy Zucchini Bread Recipe

    Published: Aug 21, 2020 · Modified: Feb 14, 2021 by Amanda Mason · 31 Comments

    Yield 8 people
    Cook 55 minutes minutes
    Prep 30 minutes minutes
    Jump to Recipe
    Sliced zucchini bread loaf on a table.
    Slice of zucchini bread on a laced plate, sliced loaf in the background.
    A loaf of zucchini bread on a plate topped with cream cheese frosting.
    Zucchini bread on a place, then sliced into 3 pieces.
    Zucchini Bread loaf of a lace plate topped with a cream cheese frosting.
    Zucchini Apple Bread topped with butter rum glaze on a white lace plata.
    Zucchini, Carrot and Apple Olive Oil Cake topped with cream cheese frosting sitting on a white lace plate.
    Sliced Zucchini, Carrot and Apple Olive Oil Cake topped with cream cheese sitting on a black table.
    Zucchini, Carrot and Apple Olive Oil Cake topped with cream cheese frosting sitting on a white lace plate on wooden table, loaf of cake in background.
    Zucchini bread loaf on a white plate topped with a cream cheese glaze.

    The 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 drizzle on a cream cheese frosting. Incredibly moist and flavorful, you'll love every single bite!

    Zucchini Carrot Bread topped with cream cheese frosting sitting on a white lace plate.

    Let me start off by stating that this is not your "traditional" zucchini bread recipe. This one is way more flavorful and moister than your typical zucchini bread. Similar to how my homemade banana nut loaf tastes, this version tastes more like a cake! But it's still considered a healthier version because of all the ingredients I use.

    ℹ️ Why This Recipe Works

    Moisture like never before, this recipe just blows me away.

    • The moisture is out of this world...and that's what happens when you combine olive oil, zucchini, apple, and carrots in a zucchini loaf recipe.
    • It's a gluten-free zucchini bread recipe, but no one would EVER know...
    • I drizzle on a thin layer of cream cheese glaze, which really puts the flavor over the top!

    If you like zucchini bread, you're going to love this version. It's the best zucchini bread recipe I've ever made.

    🛒 Ingredients You'll Need

    Let me introduce you to the key players and show you why this recipe is different from the rest. As I mentioned above, this version is gluten-free. I use a mixture of all-purpose gluten-free flour, along with oat and sorghum flour. I use sorghum because it has the most "wheat-like" taste and texture and you need that in a bread recipe. The oat flour gives this recipe a mild "nutty" flavor. And I use eggs in this recipe because it really helps bind the three flours together.

    What makes this version so moist is the combination of the extra-virgin olive oil and the shredded apple. I highly suggest using a Honeycrisp apple due to the juiciness and flavor of that particular apple type. The shredded zucchini also adds to the moisture level. I skip the sugar and use maple sugar and fresh carrots for a little added sweetness. And then I sprinkle in just enough cinnamon and nutmeg to add an additional layer of flavoring.

    Flour, zucchini, apple, carrots, spices, and syrup on a counter in preparation for making zucchini bread.

    📋 Step-by-Step Recipe Instructions

    Let's start by mixing all the wet ingredients together and then mixing all the dry ingredients together.

    In a large bowl, whisk together the 2 eggs. Stir in olive oil, maple syrup, and vanilla extract. In a separate large bowl, mix the three flours, cinnamon, nutmeg, baking soda, baking powder, and salt. Pour the flour mixture into the bowl of wet ingredients and stir until everything is combined just enough.

    Let the batter rest for 10 minutes. This process helps with the texture of the bread. No one wants a chewy texture. Next, fold in the shredded carrots, zucchini, and apple and then mix until all the ingredients are well combined.

    Silver bowl containing shredded apple, carrots, zucchini, and batter.

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    Using a spatula, pour the batter into the prepared loaf pan. Expert Tip: 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.

    Place the loaf in a preheated oven and bake for about 55 minutes until it's cooked all the way through.

    Zucchini bread batter being poured into a loaf pan.

    Remove the pan from the oven and let the zucchini bread completely cool, about 1 hour. Once it has cooled, drizzle on the cream cheese frosting. Using a serrated knife, slice into the loaf and serve.

    Sliced Zucchini, Carrot and Apple Olive Oil Cake topped with cream cheese sitting on a black table.

    Zucchini bread is generally pretty healthy, but this version is made with fresh carrots, apples, and zucchini so it's considered a healthy zucchini bread recipe. The olive oil not only provides extra moisture, but also provides nutritional value. And, by leaving the peelings on the apple, carrots and zucchini, you're getting additional vitamins and minerals. And this zucchini bread recipe contains no added sugar. Using an all-natural organic maple syrup pairs perfectly with the natural sugars in the apple and carrots.

    Zucchini, Carrot and Apple Olive Oil Cake topped with cream cheese frosting sitting on a white lace plate on wooden table, loaf of cake in background.

    Cream Cheese Frosting

    I love a good cream cheese frosting and I've tried several on top of this easy zucchini bread recipe.  The following are tried and true frosting and glaze recipes that pair perfectly:

    • Butter Rum Glaze
    • Lemon Cream Cheese Frosting
    • Cream Cheese Frosting

    You can also use a store-bought frosting, as well.

    💭 Expert Tips and FAQs

    • 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 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 really 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.

    Did you make this recipe? If you did, make sure to tag me @recipesworthrepeating on Instagram and hashtag it #recipesworthrepeating so I can see all your wonderful recipe creations!

    Also, remember to subscribe to the Recipes Worth Repeating newsletter to receive new recipe notifications delivered to your inbox! Follow Recipes Worth Repeating on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content!

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

    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!
    4.70 from 13 votes
    Print Pin Rate
    Course: Bread, Breakfast, Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 8 people
    Calories: 267kcal
    Author: Amanda Mason

    Ingredients

    • 2 eggs, large
    • ¼ cup extra-virgin olive oil
    • ⅔ 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

    Instructions

    • 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.

    Notes

    • 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.

    WANT TO SAVE THIS RECIPE?

    Enter your email to receive this recipe, along with weekly food inspiration!

    Nutrition

    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
    Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!
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    1.9K shares

    About Amanda Mason

    Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

    Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

    Reader Interactions

    Comments

      4.70 from 13 votes (1 rating without comment)

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      Recipe Rating




       

    1. Mads

      January 25, 2022 at 12:25 am

      3 stars
      This was full of flavour but unfortunately the recipe did not work for me. As a long time baker I followed this to a tee, but it did not cook through or rise at all. I even baked it for an extra 40 mins to no avail. Any advice? Something about the flours? I will also drain the zucchini next time but still not sure it would rise.

      Reply
      • Amanda Mason

        January 25, 2022 at 8:16 am

        Hi Mads! Not sure why it didn't rise? I've been making this recipe for many years with 0 issues and no other people have left comments that it didn't rise. Is the flour that you used fresh? Also, make sure the baking powder and baking soda is still active. Let me know if you need steps to test them to see if they are still active.

        Reply
    2. Edward

      March 31, 2021 at 6:56 am

      Do I put 11/2+1/3 cup of all purpose flour if I'm not interested in making the loaf gluten free?

      Reply
      • Amanda Mason

        March 31, 2021 at 8:40 am

        No, it should still be a 1:1 ratio. So if you are NOT going to use a non-gluten free flour and using an all purpose flour, use 1 1/3 cup of all purpose flour. You still need to use the sorghum flour and oat flour with this recipe. Let me know if you have any questions.

        Reply
    3. Laura Mceachran

      September 13, 2020 at 11:58 am

      3 stars
      Great gluten free recipe. Zuuchini bread. However a food scientist, I really think you should remove your comment that there is no added sugar. 3/4 c of maple syrup while more naturally produced sugar and therefore more dssirable in some peoples view is still sugar.

      I was able to reduced the maple syrup to a 1/2 cup with no effect in the outcome of the bread. As you know know it is always tricky making changes to gluten free recipes

      Reply
      • Amanda Mason

        September 14, 2020 at 7:59 am

        Thanks for the feedback Laura! When I say "no added sugar", I mean there is no additional sugar added. If you think about it...carrots have natural sugar. The honeycrisp apple has natural sugar. The basic ingredient in maple syrup is the sap from the xylem of sugar maple. No sugar is added to pure maple syrup; hence my narrative of "no added sugar".

        Reply
    4. Tara

      August 30, 2020 at 8:13 pm

      5 stars
      I've had many variations of zuchini bread, but i've yet to try one with apple in it. I don't think Ill go back to my old recipe! This bread was moist and flavorful!

      Reply
      • Amanda Mason

        August 31, 2020 at 8:24 am

        Nice, Tara! I'm so glad you loved it! It's a fun variation, for sure and sooo tasty!

        Reply
    5. Veronika

      August 30, 2020 at 9:17 am

      5 stars
      I want to make this cake right now! It has all my favorite veggies, I bet it tastes amazing! Will let you know how it came out!

      Reply
      • Amanda Mason

        August 30, 2020 at 5:32 pm

        Nice!! yyes, let me know!!

        Reply
    6. Debbie

      August 29, 2020 at 9:40 pm

      5 stars
      This zucchini bread looks amazing ! You have so many nutrients in the yummy bread. I have never added carrots and apple to my breads like this but its a fabulous idea. This is going to happen at my house this week!

      Reply
      • Amanda Mason

        August 30, 2020 at 8:01 am

        Hi Debbie! You'll have to let me know how it turns out!!

        Reply
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