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 and moist and has a mild spice to it. Just perfect for fall!
How to make moist pear zucchini bread
- PREP – Wash and shred the zucchini. Peel and dice the pears. Spray loaf pans with cooking spray and line with parchment. Preheat your oven to 325°.
- WET INGREDIENTS – In a large mixing bowl, whisk together the zucchini, sugars, eggs, oil, and vanilla.
- DRY INGREDIENTS – In a separate bowl, mix together the flour, cinnamon, nutmeg, cloves, baking powder, and salt. Stir into the zucchini mixture, then fold in the pears.
- BAKE – Pour batter evenly into the two prepared bread pans. Bake at 325° for 55-65 minutes, or until golden brown on top. (A toothpick inserted in the middle should come out clean.)
- COOL – Let loaves sit in the bread pan for about 10 minutes, then carefully dump out and place on a wire rack.
The bread will slice more cleanly after it has cooled completely to room temperature, but it’s hard to resist a warm slice with a pat of butter!
More quick breads:
- Chocolate Zucchini Bread Recipe
- Lemon Blueberry Mini Loaves
- Buttermilk Banana Bread Recipe
- Chocolate Chip Peanut Butter Banana Bread
- Snickerdoodle Bread
- Orange Zucchini Bread
- Pumpkin Bread with Streusel Topping
- Yellow Squash Bread
Post updated with new photos and tips September 2025.
Pear Zucchini Bread Recipe
Equipment
Ingredients
- 2 cups peeled diced pears
- 3 cups shredded zucchini
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 cup vegetable oil can use 3/4 cup
- 1 Tbsp vanilla
- 3 cups all purpose flour*
- 1 Tbsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- 2 tsp baking powder
- 1 tsp salt
- Optional – 1 cup chopped pecans
Instructions
- Use a handheld or box grater to shred the zucchini. Peel and dice the pears. Preheat your oven to 325 degrees. Spray 2 8×4" loaf pans with cooking spray and line the bottom with parchment.
- Whisk the zucchini, sugars, eggs, oil, and vanilla in a large bowl.
- Combine the dry ingredients and stir in. Fold in the diced pears (and pecans if desired).
- Pour the batter into the prepared loaf pans.
- Bake at 325° for 55-65 minutes or till a toothpick inserted in the middle comes out clean.
- Cool 10 minutes in the pan before removing to a wire rack.
Notes
- *You can replace one of the cups of white flour with whole wheat flour.
- 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.
- You can store leftover bread for 4-5 days at room temperature if wrapped in plastic wrap or stored in an airtight container.
Nutrition
Celebrate zucchini season with this perfectly spiced, moist pear zucchini bread. Every bite is bursting with juicy pears!
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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. 🙂
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. 🙂
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