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!
Pear and Zucchini Bread
Yield 12 slices
Yum! This delicious pear and zucchini bread is a fab low sugar sweet treat for the lunch box.
- 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
- 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.
Cuisine modern australian