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Pear Zucchini Bread Recipe

  • 32servings
  • 65minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 cup whole wheat flour

  3. 3/4 cup sugar

  4. 3/4 cup packed brown sugar

  5. 2 teaspoons pumpkin pie spice

  6. 1 teaspoon baking soda

  7. 1/2 teaspoon baking powder

  8. 1/2 teaspoon salt

  9. 3 eggs

  10. 3/4 cup vegetable oil

  11. 3 teaspoons vanilla extract

  12. 2 cups finely chopped peeled ripe pears (about 3 medium)

  13. 1 cup shredded zucchini

  14. 1/2 cup chopped pecans or walnuts

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the first eight ingredients. In another bowl, beat eggs, oil and vanilla. Add the pears and zucchini. Stir into dry ingredients just until moistened. Fold in nuts. Pour into two greased 9-in. x 5-in. loaf pans.

  2. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

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