Fresh Pear Zucchini Bread Recipe

Fresh pears take the classic favorite, zucchini bread, to a whole new level. Chunks of juicy pear are studded throughout this moist, dense bread. It’s great for breakfast with coffee and a fresh apple – or even dessert.

Try using different varieties of fresh pears such as Bosc, Bartlett and even a red pear variety.

Fresh Pear Zucchini Bread

2 cups chopped peeled pears
1 cup shredded zucchini
1 cup sugar
1 cup packed brown sugar
3 Eggland’s Best Eggs, beaten
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup rye or whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans

In a large bowl, combine the first seven ingredients. Combine flours, pie spice, baking soda, baking powder and salt; stir into pear mixture until blended. Fold in nuts. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely. Yield: 2 loaves.

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