Pear and Zucchini Bread with Vanilla Pecan Drizzle on mottled gray plate against white background

Pear Zucchini Bread (Vegan and Vegetarian)

aquafaba queen, breakfast, dessert, egg free, get your vegetables in!, plant-based, vegan, vegetarian

Deliciously sweet and spicy, this Pear Zucchini Bread is flavoured with cinnamon and cardamon and sweetened with pureed pears, along with diced pears.Makes a perfect snack or breakfast, along with some coffee or tea. For extra deliciousness, drizzle with Vanilla Pecan Glaze.

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Slices of Pear Zucchini Bread with Vanilla Pecan Glaze on a mottled gray plate, with a bowl of pears and a bowl of shredded zucchinni in the background

Pear Zucchini Bread

This Pear Zucchini Bread requires only a few minutes of prep time. You’ll need to grate the zucchini, puree one of the pears, and dice the others. Other than that, it’s one of those “throw it all into a big bowl and stir together” type recipes.

I adapted this recipe from this Apple Walnut Zucchini Bread recipe on The View From Great Island. She recommends grating the zucchini using processor, but I used the biggest size on my box grater and was totally happy with the result. That site is also where I learned how you can make oat flour and substitute some of it for all purpose flour in a recipe. It’s a beautiful site with lots of yummy-sounding recipes. Check it out but please come back to, as us up-and-coming blogs need your love too.

You can bake this Pear Zucchini Bread in mini-loaf pans as pictured here, as muffins, or in a 9 inch bundt pan. It makes 5 mini-loaves (using 6 by 3 inch pans) or 6 large muffins (3 1/2 inch diameter).

Top down view of Pear Zucchini Bread on a mottled gray plate. Pear Zucchini Bread has Vanilla Pecan Glaze on top and the plate is strewn with pecans.

Pear Zucchini Bread

Eating Together Made Easy

This Pear Zucchini Bread can be made either vegan or vegetarian. The only difference between the two is that the vegetarian version uses eggs versus aquafaba in the vegan version.  (Aquafaba is just the liquid from canned or cooked beans.) All of the other ingredients: the cinnamon, cardamom, flours, pear and zucchini are common ground.

Since this is essentially a one-bowl recipe, if you want to make both versions at the same time, you’ll need two big bowls. Honestly though, even if you’re vegetarian, I bet you’ll enjoy the vegan version. You certainly don’t taste the aquafaba, so you might want to give it a try. For this recipe, I used blackbean aquafaba, since I’d just made this super simple Black Beans & Polenta recipe for dinner. I typically use chickpea aquafaba in my baking, but the blackbean aquafaba was fine here, since it’s not a light coloured bread.

Eggs are expensive too! If you are just buying them for baking, aquafaba makes a great replacement, although of course you do need to use up the beans too. I look at it as a bonus, I buy a can of beans, getting 2 cups of beans AND the equivalent of at least 3 eggs, if not more (3 tablespoons of aquafaba equals one egg in baking.) If you have any questions about baking with aquafaba, let me know, it really is a simple substitute in many recipes.

Let’s Make Pear Zucchini Bread

Pear Zucchini Bread
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

Deliciously sweet and spicy, this Pear Zucchini Bread is flavoured with cinnamon and cardamon and sweetened with pear sauce, along with diced pears. This Pear Zucchini Bread can be baked in mini-loaf pans as pictured here, as muffins, or in a 9 inch bundt pan. Vegan or vegetarian. 

Course: Dessert
Cuisine: American
Keyword: pear and zucchini bread, pear zucchini bread, pear zucchini loaf, pear zucchini muffin, vegan pear bread, vegan pear loaf, vegan pear zucchini loaf, vegan zucchini muffins, zucchini loaf, zucchini muffins
Diet: vegan, vegetarian
Servings: 30 slices from 5 loaves
Calories: 122 kcal
Author: Sylvia Eastman
For the Pear Zucchini Bread
  • 2 cups all purpose flour
  • 1 cup oat flour {or substitute with more all purpose flour}
  • 1 cup brown sugar
  • 1/2 cup olive oil {or other neutral cooking oil}
  • 4 pears {approximately}
  • 9 tablespoons aquafaba {substitute with 3 eggs if vegetarian}
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups zucchini, grated
For the Vanilla Pecan Glaze
  • 4 teaspoons vanilla
  • 2 teaspoon butter or vegan butter substitute
  • 1 cup icing sugar
  • 4 tablespoons pecans, roughly chopped
To Prepare the Pear Zucchini Bread
  1. Preheat the oven to 350F. 

    Prepare 5 mini-loaf tins, approximately 6 inches by 3 inches. See Recipe Notes for cooking in muffin tins or bundt pan. 

  2. Grate the zucchini. Set aside. 

  3. Core one of the pears, throw it in the blender and puree it. You should have about 1/2 cup of puree. If you have extra, set aside for another purpose.

    Dice the remaining pears, so you have about 1 heaping cup of diced pears. 

  4. In a large mixing bowl, combine the flours, sugar, oil, pear puree, aquafaba or eggs, spices, baking soda and powder. Mix well. 

    Stir in the grated zucchini and diced pears. 

  5. Pour into prepared loaf pans and bake for about 30-35 minutes, until baked through. 

To Prepare the Vanilla Pecan Glaze
  1. Melt the {vegan} butter, then transfer to a small bowl. Stir in the vanilla, and then the icing sugar. 

    Drizzle about 1 tablespoon of glaze per loaf, and then drizzle with chopped pecans. 

Recipe Notes
Pan Sizes

You can bake this Pear Zucchini Bread in five 6 by 3 inch mini-loaf pans, in six muffin 3 1/2 inch diameter muffin tins, or in a 9 inch bundt pan. 

Storage and Freezing

You can store on the counter in a sealed container safely for a day or two. You can store in the fridge as well, but warm it up to room temperature for better flavour for serving. For longer-term storage, you can freeze it.

About Oat Flour 

You can purchase oat flour, or if you have a good strong blender or food processor you can make your own by pulsing steelcut oats or rolled oats for a few seconds. 

Nutritional Information

Nutrition information in an estimate only and is based on the vegan version, using aquafaba instead of eggs. 

Nutrition Facts
Pear Zucchini Bread
Amount Per Serving
Calories 122 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 40mg 2%
Potassium 100mg 3%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 9g
Protein 1g 2%
Vitamin A 0.6%
Vitamin C 3.9%
Calcium 1.8%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

PIN It: Pear and Zucchini Bread

[Pear and Zucchini Bread with Vanilla Pecan Drizzle on mottled gray plate.

Need Some Other Recipe Ideas?

If you’ve been blessed with an overabundance of zucchini, make some of these delicious Zucchini and Pea Fritters, they’re plant-based and have both vegan and vegetarian topping options.

Plethora of pears? This Pear Tart is sooo good!

Just looking for another easy muffin or loaf recipe? Then try these Buckwheat, Oatmeal, and Maple Syrup Muffins.

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4 thoughts on “Pear Zucchini Bread (Vegan and Vegetarian)”

  1. Martina says:

    I can’t wait to make this – sound amazing!! And easy too – always bonus for me. Grating, pureeing and mixing – what a fun way to bake. I love your descriptions of alternatives – always learn so much reading your blog – makes me want to try new things!

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