Pear Zucchini Bread
Experience the ultimate fusion of flavors with this Pear Zucchini Bread recipe—an irresistible twist on classic quick bread that's perfect for any occasion. Packed with the natural sweetness of ripe pears and the subtle earthiness of freshly grated zucchini, this moist and aromatic loaf bursts with warm spices like cinnamon and nutmeg. Ideal for breakfast, dessert, or snacking, the recipe balances a rich crumb with the satisfying crunch of optional walnuts or pecans. With a prep time of just 15 minutes, this easy-to-make bread is baked to golden perfection in under an hour. Serve it plain, or slather it with butter or cream cheese for a decadent treat. Whether you're looking for a unique way to use seasonal produce or a comforting homemade baked good, Pear Zucchini Bread is the ultimate crowd-pleaser! Optimize your kitchen adventures today with this flavorful recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 ripe pear, grated (about 1 cup)
- 1 zucchini, grated (about 1 cup)
- 0.5 cup walnuts or pecans, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan, or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt.
In a separate bowl, whisk together the granulated sugar, light brown sugar, eggs, vegetable oil, and vanilla extract until smooth and creamy.
Gently fold the grated pear and grated zucchini into the wet mixture. Squeeze excess moisture out of the zucchini if it seems too watery.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
If desired, fold in the chopped walnuts or pecans for added texture and flavor.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Slice and serve the Pear Zucchini Bread plain, or spread with butter or cream cheese if desired. Enjoy!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 40.2 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
