Mediterranean Carrot Apple Zucchini Bread
This Mediterranean-style quick bread combines the natural sweetness of apples, the earthiness of carrots, and the moist texture of zucchini. Lightly spiced with cinnamon, it’s soft, flavorful, and perfect for breakfast, snacks, or as a wholesome dessert. The combination of fruits and veggies makes it moist without being heavy, and it’s a great way to sneak in extra nutrients while enjoying a slice of comfort food.
Time
Prep time: 20 minutes
Bake time: 50–60 minutes
Cooling time: 15 minutes
Total time: ~1 hour 30 minutes
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ cup sugar (white or brown, or a mix)
½ cup vegetable oil (or melted coconut oil/olive oil)
2 large eggs
1 tsp vanilla extract
1 cup shredded zucchini (squeezed to remove excess liquid)
1 cup shredded carrot
1 cup shredded apple (peeled if desired)
Instructions
Prep: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Prepare Produce: Grate zucchini, carrot, and apple. Squeeze excess liquid from the zucchini and apple using a towel.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients: In a large bowl, whisk together eggs, sugar, oil, and vanilla until smooth.
Combine: Add the shredded zucchini, carrot, and apple to the wet mixture and stir until evenly distributed.
Fold Together: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.
Tips
Always squeeze excess moisture from zucchini and apple to avoid soggy bread.
Use a mix of white and brown sugar for deeper flavor and extra moisture.
Let the bread cool fully before slicing for clean, even cuts.
Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
Freeze slices individually for quick grab-and-go snacks (up to 2 months).
Variations
Nutty Twist: Add ½ cup chopped walnuts, pecans, or almonds for crunch.
Spice It Up: Mix in nutmeg, ginger, or cardamom with the cinnamon for a warm Mediterranean spice profile.
Citrus Boost: Add 1 tbsp orange or lemon zest to brighten the flavor.
Whole Grain: Replace half the all-purpose flour with whole wheat flour for a heartier texture.
Mini Loaves/Muffins: Bake in muffin tins (20–25 min) or mini loaf pans (30–35 min) for portion control.
Sweet Touch: Stir in a handful of raisins, chopped dates, or dried figs for natural sweetness.
Q&A
Q: Can I make this bread gluten-free?
Yes, substitute with a gluten-free flour blend. Keep an eye on baking time, as it may vary slightly.
Q: Do I need to peel the apple?
It’s optional. Peeling makes the bread softer, but keeping the peel adds extra fiber and texture.
Q: Can I reduce the sugar?
Yes, you can cut the sugar to ⅓ cup, or replace part of it with honey or maple syrup. Just reduce the oil slightly to balance moisture.
Q: How can I keep the bread extra moist?
Make sure not to overbake, and store it in an airtight container once cooled. A slice of apple stored in the container can also help retain moisture.
Q: Can I double the recipe?
Yes. Bake in two loaf pans or one 9×13-inch pan. Baking time may increase slightly.
Nutrition
(per slice, based on 12 slices)
Calories: ~180
Carbs: ~24 g
Protein: ~3 g
Fat: ~8 g
Fiber: ~2 g
Sugars: ~12 g
Conclusion
Mediterranean Carrot Apple Zucchini Bread is a naturally sweet, moist, and hearty loaf that makes a nourishing breakfast or snack. With the balance of apples, carrots, and zucchini, it delivers flavor and nutrition in every bite. Easy to customize with nuts, spices, or dried fruit, this bread is a versatile recipe you’ll want to keep on repeat.