Pear Zucchini Bread Recipe
Lightly spiced zucchini bread filled with chunks of juicy pear.
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 8x4" 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
Serving: 1gCalories: 230kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 27mgSodium: 148mgPotassium: 131mgFiber: 1gSugar: 19gVitamin A: 103IUVitamin C: 6mgCalcium: 43mgIron: 1mg
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