Name: Pear Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 2
Cuisine: American
Ingredients: 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

Pear Zucchini Bread-Chunks of juicy pear make every bite of this zucchini bread extra yummy!

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!

Zucchini Bread with chunks of fresh pears

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!

Yield: 2 loaves

Pear Zucchini Bread

Lightly spiced zucchini bread filled with chunks of juicy pear.

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

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

Instructions

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 8x4" 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.

Notes

*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 sometimes make 12 muffins and 3 mini loaves. I bake the mini loaves for about 25 minutes.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 359Total Fat: 18gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 35mgSodium: 199mgCarbohydrates: 46gFiber: 2gSugar: 20gProtein: 5g

Supplies used for this recipe:

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Comments

Beth
June 27, 2020 at 10:40 am
I made it as something to do during the Coronavirus. It was tasty.
Sandy
September 22, 2017 at 3:45 pm
I don’t understand how the last two reviews thought this recipe needed more liquid. I made it today exactly as written, with the 3/4 cup of oil option. It came out perfectly. A very typical quick bread batter consistency. I made a dozen muffins and 1 full size loaf. So delicious. A good way to use up our bumper crop of pears.
- Kara Cook
  September 29, 2017 at 10:16 am
  Glad to hear it worked perfectly for you Sandy! I agree that it is a yummy way to use up extra pears. 🙂
Doot
October 4, 2016 at 8:21 pm
Delicious! I mixed it in the mixer and added the zucchini and pears at the end so it added the extra moisture.
Penny
September 27, 2016 at 11:37 am
I had to add 3.5 cups of almond milk to make this work ????
Laure
October 7, 2012 at 6:09 pm
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