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. This version tastes more like 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.
📋 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.
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.
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.
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.
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.
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! Update Notes: This post was originally published in April 2016, but was re-published with updated step-by-step instructions, pictures, and tips in August 2020.
