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!
Pear Zucchini Bread
Lightly spiced zucchini bread filled with chunks of juicy pear.
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:
16Serving Size:
1Amount Per Serving: Calories: 359Total Fat: 18gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 35mgSodium: 199mgCarbohydrates: 46gFiber: 2gSugar: 20gProtein: 5g
This turned out really well. Sooo good! I substituted shredded scallop squash instead of zuchinni because I have lots.
And used 2 eggs not 3 and added half cup of home canned apple sauce. Very nice and moist. I sprinkled sliced almonds on top before baking and made an almond flavored icing.
Thanks so much for sharing your adaptations Sigrid! I love almonds, so I bet it would love it with sliced almonds on top – YUM!
So my batter was totally dry as well. I used 1/2 the sugar. My pears were small and firm (I used 5 little pears). I only has gluten free baking flour that was a 1 for 1 substitution. I went ahead and baked one pan of muffins even though I knew it was too dry. Then I added 1/3c yogurt and a little water to the remaining batter to make it a better consistency before baking. Pretty disappointed in the recipe.
Using half the sugar will make this bread more dry. Because the sugar is added to the wet ingredients, it melts a bit and adds moisture. And of course gluten free baking flour doesn’t always yield the same results, so that could also be a factor. Thanks for letting my readers know that your changes didn’t work out very well. That is always appreciated so someone else doesn’t make the same mistake. š
I made it as something to do during the Coronavirus. It was tasty.
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.
Glad to hear it worked perfectly for you Sandy! I agree that it is a yummy way to use up extra pears. š
Delicious! I mixed it in the mixer and added the zucchini and pears at the end so it added the extra moisture.
I had to add 3.5 cups of almond milk to make this work ????
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