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Three loaves of Pear and Zucchini Bread on a copper-coloured cooling rack, with a bowl of pears, and another bowl of shredded zucchini in the background.
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4.80 from 5 votes

Pear Zucchini Bread

Deliciously sweet and spicy, this Pear Zucchini Bread is flavoured with cinnamon and cardamon and sweetened with pear sauce, along with diced pears. Vegan or vegetarian. 
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
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
Servings: 30 slices from 5 loaves
Calories: 122kcal
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} See recipe notes for more information about aquafaba
  • 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

  • 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. 
  • Grate the zucchini. Set aside. 
  • 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. 
  • 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. 
  • Pour into prepared loaf pans and bake for about 30-35 minutes, until baked through. 

To Prepare the Vanilla Pecan Glaze

  • 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. 


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 Aquafaba
See our post, Aquafaba: An Easy Vegan Egg Replacer.
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. 


Calories: 122kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Sodium: 40mg | Potassium: 100mg | Fiber: 1g | Sugar: 9g | Vitamin A: 30IU | Vitamin C: 3.2mg | Calcium: 18mg | Iron: 0.7mg