Pear Zucchini Bread

The box of pears that my parents gave me is finally ripening, so we have been enjoying fresh pears at our house. Yum!! We also have a few zucchini left, so I immediately thought of this recipe. I didn’t have any pears last year, so I didn’t get to make it. It was great to be able to make it again; it smells so yummy while it is baking. It’s nice an moist and has a mild spice to it. Just perfect for fall!

Yesterday morning a few of us got together to help sort box tops for the elementary school. I brought this for us to snack on. As I was leaving, my friend said, “This is a keeper, make sure you post it on your blog.”  So here you go Kris!

Pear Zucchini Bread

2 cups peeled, diced pears
1 cup grated zucchini
3/4 cup sugar
3/4 cup brown sugar
3 eggs, beaten
1 cup oil (can use 3/4 cup)
1 Tbsp vanilla
4 cups flour (I used 1 cup of whole wheat)
2 tsp *pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup chopped pecans
Whisk the pears, zucchini, sugars, eggs, oil, and vanilla. Combine the dry ingredients and stir in. Add pecans if desired. Pour into 2 well greased 8×4″  loaf pans. (I line mine with parchment paper.) Bake at 325° for 55-60 minutes or till toothpick comes out clean. Cool 10 minutes before removing to cooling racks.

*You can substitute 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves for the pumpkin pie spice
-You can also make 24 muffins, bake them for 18-20 minutes.
-I actually made 12 muffins and 3 mini loaves. I baked the mini loaves for about 25 minutes.


  1. Is this missing a liquid? It seemed very dry so I added 1/2 c yogurt. Turned out well but probably would add more next time

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