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    home » Recipes » Lunchbox Recipes

    Pear and Zucchini Bread, low sugar, dairy free!

    Published: Mar 1, 2018. Modified: Apr 23, 2021By:Kylie·This post may contain affiliate links·

    Jump to Recipe Jump to Video

    This pear and zucchini bread is a favourite at our place, it freezes really well in slices and defrosts awesomely for the lunchbox. It's also super low in sugar and really yummy! Perfect for using up end of summer zucchinis.

    Pear and Zucchini bread sliced and whole with pears in the background.
    Contents hide
    1 Why you're going to love this recipe
    2 What goes into the recipe
    3 How to make this recipe
    4 Expert tips and FAQS
    5 More zucchini recipes
    6 Pear and Zucchini Bread

    Why you're going to love this recipe

    You know, veggie smuggling. It's here to stay. This is a really yummy recipe, the bread is the perfect balance of crumbly yet moist with a good outer crust and is the perfect veggie disguiser. The shredded coconut helps to hide the texture of the zucchini, and gives an extra bit of taste to the zucchini bread that in turn compliments the coconut sugar and coconut oil.

    Need more reasons to love it?

    • quick to make
    • hidden veggies
    • dairy free
    • low in sugar
    • one bowl mixing
    • freezer friendly

    What goes into the recipe

    Don't forget to scroll to the recipe card for quantities and full method

    ingredients for Pear and Zucchini Bread: pear, zucchini, flour, coconut oil, brown sugar, eggs, vanilla, shredded coconut
    • self raising flour - already contains a rising agent.  If you don't have this flour- the ratio for adding baking powder is 2 tsps baking powder to one cup of flour.
    • shredded coconut- you can swap for desiccated, but the shredded gives a nice textural element.
    • brown sugar- this also works with coconut sugar. Both have a caramel flavour that adds greatly to the bread.
    • coconut oil- I use this so that this pear and zucchini bread is dairy-free, but you can swap it for butter if this isn't a problem for you!
    • pear- I could tell you what type of pear to use. But really, whatever is in season. I find that brown pears are in season at the same time as zucchini's so they are what I tend to use. Your pear will taste best if it is ripe, but not too ripe. I like pears to be crunchy for eating and softer for baking.

    How to make this recipe

    • Grate the pear and zucchini (image 1)
    • Place all the ingredients in a large bowl (image 2)
    • Mix well to combine (image 3)
    • Pour into a loaf pan, and smooth down the top. (image 4 LOL)
    • Bake at 160 degrees celsius for 50 minutes, or until a skewer comes out clean.
    Steps for making Pear and Zucchini bread: grating, mixing, combining well, putting into the pan and smoothing.

    Expert tips and FAQS

    How do I store this pear and zucchini bread?

    Easily, I slice and then pop into an airtight container in the fridge. It will keep for 3-5 days.

    Are zucchini's the same as courgettes?

    They sure are! In fact I used to get laughed at by the Green Grocer in my suburb in London when I lived there for calling them zucchini's.

    Can I freeze this recipe?

    Yes, in fact that's what I do. Freeze in slices to grab and go from the freezer for lunches.

    Is there really a "Zucchini Bread Day"?

    Yes! It's on April 23rd. I would never have known this, but for a friend telling me.

    Should I peel the zucchini for zucchini bread?

    No! The peel gives the zucchini bread colour and makes it look better. Not only that, but you are stripping out some of the nutritional value if you peel the zucchini.

    Is this pear and zucchini bread healthy?

    It contains zucchini, which is a good source of vitamins and potassium, is
    a lower sugar recipe and is a healthier snack than some of the things you can reach for.

    What is self-raising flour?

    Self raising flour already contains a rising agent.  If you don't have this flour- the ratio for adding baking powder is 2 tsps baking powder to one cup of flour.

    Pear and Zucchini bread: close up of the full loaf

    More zucchini recipes

    • Chocolate Zucchini Muffins- dairy free
    • Corn and Zucchini Fritters
    • Easy Zucchini Slice
    • Apple Zucchini Muffins
    images of recipes overlaid with: want more family-friendly recipes?

    Why don't you subscribe to my newsletter, or follow along on Facebook and Instagram? If you make something from the blog please tag @kidgredients on instagram- it really makes my day to see why you've been making!

    Pear and Zucchini Bread

    Pear and Zucchini bread, one bowl mixing, easy to bake and low in sugar! Dairy free and super delicious, it's also freezer friendly and perfect in the lunchbox.
    4.86 from 7 votes
    Print Pin Rate
    Course: lunchbox
    Cuisine: Modern Australian
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 55 minutes
    Servings: 12 slices
    Calories: 315kcal
    Author: Kylie
    Prevent your screen from going dark

    Ingredients

    • 1 medium zucchini grated
    • 1 large pear peeled and grated
    • ⅓ cup brown sugar
    • 1 cup shredded coconut
    • 2 cups self raising flour
    • 1 teaspoon vanilla
    • ½ teaspoon cinnamon
    • 1 cup coconut oil
    • 2 eggs

    Instructions

    • Preheat oven to 160 degrees celsius fan forced.
      (320 F)
    • Line a 10 cm by 20cm loaf pan with baking paper (or use a silicone one).
    • Combine all the ingredients into a large bowl and mix until wet.
    • Fill the loaf pan with the mixture and smooth across the top.
    • Bake at 160 degrees celsius fan forced for 50 minutes. (320 F)
    • It is cooked when a skewer inserted in the middle comes out clean.
    • Cool in the pan for 5 minutes and then on a wire rack until cool.
    • Once cold, slice.

    Notes

    Self raising flour: already contains a rising agent.  If you don't have this flour- the ratio for adding baking powder is 2 tsps baking powder to one cup of flour.
    Oven temps.  I use a fan forced oven in Australia.  I preheat my oven for 20 minutes minimum before baking. 
    Freezing: slice up the pear and zucchini bread when cold and freeze flat on a tray until solid.  Then transfer to a container. 
    Coconut oil: can be swapped for butter if you prefer.
    Brown sugar: can be swapped for coconut sugar.

    Recipe video

    Nutrition

    Serving: 1slice | Calories: 315kcal | Carbohydrates: 28g | Protein: 4g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 281mg | Fiber: 2g | Sugar: 10g
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    Reader Interactions

    Comments

    1. christy says

      April 22, 2021 at 4:17 am

      Are you sure it is suppose to be 160 degrees? and not 350 degrees F?

      Reply
      • Kylie says

        April 23, 2021 at 7:00 pm

        Hi Christy, all of my temperatures are in degrees celsius. Thanks!

        Reply
    2. KC says

      September 17, 2019 at 12:39 am

      Hi! Have you ever done this as mini muffins? Any idea how this would affect the baking time? Thanks!

      Reply
      • Kylie says

        September 19, 2019 at 1:05 pm

        I never have but I bake mini muffins for 15-20 minutes.

        Reply
    3. Elise says

      August 19, 2019 at 5:11 pm

      I love this bread!! I add a mashed banana and less sugar to mine. Tastes soo good

      Reply
      • KC says

        September 17, 2019 at 12:40 am

        Do you take anything out, when you add the banana? Or, does the banana change the texture at all? Thanks!

        Reply
    4. Jacinda says

      October 31, 2018 at 6:59 pm

      Can you substitute or omit the shredded coconut?

      Reply
      • Kylie says

        November 01, 2018 at 6:35 am

        I haven't tried it without, it helps with the texture and also balances out the moisture in the bread.

        Reply
    5. NAncy says

      June 22, 2018 at 8:06 am

      This looks great! Could you use vegetable oil and regular sugar instead of the coconut oil and coconut sugar?

      Reply
      • Kylie says

        June 24, 2018 at 11:44 am

        Yes, you can!

        Reply
    6. Ki says

      March 25, 2018 at 10:47 pm

      Hi this sounds delicious! Just wondering what could be used as a substitute for the coconut oil?

      Reply
      • Kylie says

        March 26, 2018 at 11:12 am

        you could use melted butter!

        Reply
    7. Susie says

      March 13, 2018 at 9:34 pm

      5 stars
      LOVE this sweet loaf! Great recipe and so easy to make x

      Reply
      • Kylie says

        March 14, 2018 at 8:53 am

        Yummy, huh? It's such a good one to keep in the freezer!

        Reply
    8. annette says

      May 04, 2016 at 12:05 pm

      can you use coconut flour instead of the self raising flour?

      Reply
      • Kylie says

        May 04, 2016 at 12:24 pm

        Hi Annette, coconut flour is a strange beast and doesn't really sub one to one. I'd need to experiment to answer this properly. If you're trying to make it gluten free you could use gluten free self raising flour.

        Reply
    9. Mel Roworth says

      April 22, 2016 at 9:24 pm

      Zucchini bread day, who knew?!
      Well this zucchini bread looks delicious.

      Reply
      • Kylie says

        April 22, 2016 at 9:25 pm

        I know, crazy, huh?

        Reply

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