Pear Zucchini Bread

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Pear Zucchini Bread-Chunks of juicy pear make every bite of this zucchini bread extra yummy!
Recipe for zucchini bread with chunks of juicy pear in every bite.

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

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!
Pear Zucchini Bread
Yield: 2 loaves

Pear Zucchini Bread

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


  • 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 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.


*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.

 Supplies used for this recipe:


  1. 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.

  2. Delicious! I mixed it in the mixer and added the zucchini and pears at the end so it added the extra moisture.

  3. I had to add 3.5 cups of almond milk to make this work 😑

  4. 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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