This post has been updated to have brand new photos! 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!
You know, veggie smuggling. It’s here to stay. Although this week we have made some serious headway. Master 3 now eats broccoli. It seems crazy that I’m blogging to you about kids food and there are things my kids don’t eat, doesn’t it? Well, I’m all about getting them to eat veggies, so I decided to disguise some zucchini in a sweet loaf. Thus, the Pear and Zucchini Bread was born.
Apparently, tomorrow is Zucchini Bread Day. Yep, April 23rd is the day to partake in the eating and cooking of Zucchini Bread. Who knew? Well, I was asked by Yvette of Little Bento World if I knew about Zucchini Bread day. And um…quite frankly, I didn’t know. I had NO idea days even existed like this! But now that I know…there’s no stopping me now. Mind you, I’m finding it quite amusing that there is a day for Zucchini bread.
This is actually 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 and extra bit of taste to the zucchini bread that in turn compliments the coconut sugar and coconut oil.
I guess this is a treat, it contains only the tiniest bit of sugar though and it would be perfect in lunchboxes. But it’s not too sweet. I’m imagining it could also become a breakfast staple with a drizzle of honey or even toasted with butter. Either way, it freezes well in slices and will be awesome however you use it!
Try these other delicious snack combos too that your kids will surely enjoy:
Pear and Zucchini Bread
Yum! This delicious pear and zucchini bread is a fab low sugar sweet treat for the lunch box.
Ingredients
- 1 medium zucchini, grated
- 1 large pear, peeled and grated
- 1/3 cup coconut sugar
- 1 cup shredded coconut
- 2 cups self raising flour
- 1 tsp vanilla
- 1/2 teaspoon cinnamon
- 1 cup coconut oil
- 2 eggs
Instructions
- Preheat oven to 160 degreed.
- 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 for 50 minutes.
- 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.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 315Total Fat: 21gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 281mgCarbohydrates: 28gFiber: 2gSugar: 10gProtein: 4g
This nutrition information is generated using software. Please check with a nutritionist for any specific questions.
KC says
Hi! Have you ever done this as mini muffins? Any idea how this would affect the baking time? Thanks!
kidgredients says
I never have but I bake mini muffins for 15-20 minutes.
Elise says
I love this bread!! I add a mashed banana and less sugar to mine. Tastes soo good
KC says
Do you take anything out, when you add the banana? Or, does the banana change the texture at all? Thanks!
Jacinda says
Can you substitute or omit the shredded coconut?
kidgredients says
I haven’t tried it without, it helps with the texture and also balances out the moisture in the bread.
NAncy says
This looks great! Could you use vegetable oil and regular sugar instead of the coconut oil and coconut sugar?
kidgredients says
Yes, you can!
Ki says
Hi this sounds delicious! Just wondering what could be used as a substitute for the coconut oil?
kidgredients says
you could use melted butter!
Susie says
LOVE this sweet loaf! Great recipe and so easy to make x
kidgredients says
Yummy, huh? It’s such a good one to keep in the freezer!
annette says
can you use coconut flour instead of the self raising flour?
kidgredients says
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.
Mel Roworth says
Zucchini bread day, who knew?!
Well this zucchini bread looks delicious.
kidgredients says
I know, crazy, huh?