Carrot and Zucchini Olive Oil Cake (Gluten Free)

5 from 3 reviews

This cake is phenomenal with a cup of tea or coffee!



Optional Toppings


  1. Preheat oven to 350ºF (175ºC). Position an oven rack to the middle position.
  2. In a large bowl, whisk eggs together. Stir in olive oil, maple syrup and vanilla extract. In another bowl, mix flours, cinnamon, nutmeg, baking powder, baking soda, and salt. Pour flour mixture into bowl of wet ingredients and stir until everything is just combined. Let batter rest for 5 to 10 minutes.
  3. Spray a 9×5-inch loaf pan with cooking spray. I like adding a small sheet of parchment on top so that the bread is easier to release later. I usually spray the parchment with oil lightly. Set aside.
  4. Fold in grated carrots, zucchini, apple, and lemon zest to batter. Pour batter into prepared loaf pan. Sprinkle shredded coconut and sesame seeds on top, if you like.
  5. Bake for 50 to 55 minutes, rotating halfway. A toothpick inserted down the center should come out clean. Let cake cool in pan for 10 minutes before removing it and cooling on a rack. Let cool for at least 45 minutes to an hour before cutting into it.


1. *You can always use all-purpose flour or store-bought gluten-free flour for this recipe. I used the gluten-free blend in America’s Test Kitchen’s How Can it be Gluten Free, and I omitted the non-fat milk powder.

2. **You can use 1/2 cup of oat flour instead of 1/4 cup millet flour and 1/4 cup oat flour. I thought the texture of the millet and oat flour blend was slightly better.