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.
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
- 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.
Expert tips and FAQS
Easily, I slice and then pop into an airtight container in the fridge. It will keep for 3-5 days.
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.
Yes, in fact that's what I do. Freeze in slices to grab and go from the freezer for lunches.
Yes! It's on April 23rd. I would never have known this, but for a friend telling me.
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.
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.
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.
More zucchini recipes
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Pear and Zucchini Bread
- 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
- 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.