Zucchini Bread Recipes

Pear Pie Zucchini Bread


  • pear, peeled and finely chopped 530 ml 2 1/4 cups
  • unbleached flour 475 ml 2 cups
  • zucchini, shredded 295 ml 1 1/4 cup
  • whole wheat flour 235 ml 1 cup
  • cane sugar 175 ml 3/4 cup
  • vegetable oil 175 ml 3/4 cup
  • brown sugar, packed 175 ml 3/4 cup
  • eggs 150 ml 3 eggs
  • vanilla extract 15 ml 3 tsp
  • pumpkin pie spice 10 ml 2 tsp
  • baking soda 5 ml 1 tsp
  • baking powder 2.5 ml 1/2 tsp
  • salt 2.5 ml 1/2 tsp


  1. Scrub the zucchini with an abrasive plastic pad reserved for vegetables, and rinse before grating.
  2. In a bowl sift together the all purpose flour, whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt with a wire whisk.
  3. In another bowl, beat the egg until frothy. Mix in the oil, cane sugar, brown sugar, and vanilla extract until even.
  4. Combine the shredded zucchini with the wet ingredient bowl and mix.
  5. Pour the wet ingredients into the bowl with the flour mixture. Mix until evenly combined.
  6. Grease and flour two 9 x 5 x 3 in loaf pan. Pour in the batter.
  7. Bake for 50-60 minutes at 350 degrees F (175 degrees C).
  8. Test by inserting a toothpick or knife into the center of the loaf. When withdrawn free of batter, the bread has finished cooking.
  9. Transfer to wire racks after 15 minutes. Cool for 20 minutes before serving.

Zucchini bread with pear, brown sugar, and pie spices.

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