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Zucchini Pear Bread (1)

Zucchini Pear Bread

Maria G. Brooks
Zucchini Pear Bread is a moist, flavorful loaf that combines the mild taste of zucchini with the natural sweetness of pears. This quick bread is spiced with cinnamon and nutmeg, making it a perfect addition to your breakfast, lunch, or as a snack. The addition of zucchini gives it a wonderfully soft crumb while pears provide a juicy, sweet flavor. This easy-to-make bread is a great way to use up fresh zucchini and pears, and it’s ideal for a cozy treat any time of day.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Comfort Food
Servings 12 Slices
Calories 200 kcal

Equipment

  • 1 9x5-inch Loaf Pan
  • 1 Grater (for zucchini)
  • 1 large mixing bowl
  • 1 Whisk
  • 1 spatula or spoon
  • 1 Toothpick (for testing doneness)
  • 1 Wire rack (for cooling)

Ingredients
  

  • 1 Medium zucchini grated (approx. 1 cup)
  • 2 Medium pears peeled and chopped (approx. 2 cups)
  • 2 Cups all-purpose flour
  • 2 Large eggs
  • 1 Cup granulated sugar
  • 1/2 Cup brown sugar packed
  • 1/2 Cup vegetable oil
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground nutmeg

Optional: 1/2 Cup chopped walnuts, pecans, or raisins

Instructions
 

  • Prepare the Zucchini and Pears: Grate the zucchini and squeeze out the excess moisture using a clean kitchen towel or cheesecloth. Peel and chop the pears into small chunks.
  • Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth. Add the vegetable oil and vanilla extract, mixing until combined.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  • Fold in Zucchini and Pears: Add the grated zucchini and chopped pears to the batter, and gently fold them in. If using optional add-ins like nuts or raisins, fold them in as well.
  • Pour into Loaf Pan: Transfer the batter into a greased 9x5-inch loaf pan and spread it evenly.
  • Bake: Bake at 350°F (175°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

  • Squeeze the zucchini: Be sure to squeeze out as much moisture as possible from the grated zucchini to prevent the bread from becoming too wet.
  • Add-ins: Feel free to add chopped nuts, raisins, or chocolate chips for extra texture and flavor.
  • Storage: Store the bread at room temperature in an airtight container for up to 4 days. You can also freeze it for up to 3 months by slicing it and wrapping each piece individually.
  • Substitutions: Use whole wheat flour for a healthier twist, or swap vegetable oil for melted butter if you prefer a richer flavor.
  • Don’t overmix: Stir the batter gently, as overmixing can lead to a dense loaf.
Keyword Zucchini Pear Bread