The Best Peary Cherry Zucchini Bread You’ll Ever Eat

I always love a good challenge. Whether on the bike or in the kitchen, something that challenges my mind and/or body are experiences I seek out. So when I found a Pear Cherry flavored zucchini bread at a local farm stand in Frisco, CO - I didn’t buy that $6 loaf. Instead, I bought the Rainer cherries and zucchini at the stand knowing I had a leftover pear at home to make my own Peary Cherry Zucchini bread. Challenge accepted!

My inspiration for this Pear Cherry Zucchini Bread creation

This bread is full of natural sweetness from the honey and fruit. The spices help heighten the flavors and aromas. Plus, the very versatile summer zucchini helps you sneak in some veggies with your slice o’ bread. Tuck a piece or two into your back jersey pocket for a fun summertime bike snack that you’ll probably be eating more of once you get back home :)

Let’s BAKE!

Ingredients

• 1-1/2 cups packed shredded zucchini that has been squeezed of excess moisture

• 1/2 cup honey

• 2 large eggs

• 1/3 cup unsweetened almond milk

• 2 tsp vanilla extract

• 1 cup Bob’s Red Mill 1:1 Baking Flour

• 1/2 cup almond flour

• 1/2 cup brown rice flour

• 1 tsp baking soda

• 1/2 tsp salt

• 2 tsp ground cinnamon + more for topping

• 1/2 tsp teaspoon nutmeg

• 1/4 tsp cloves

• 1/3 cup coconut oil, melted

• 1 Red Bartlett pear chopped

• 8-12 Rainer cherries chopped

Optional add-ins

• 1/3 cup chopped pecans or walnuts

• 1/2 cup dark chocolate chips, plus more for sprinkling on top of the bread

Instructions

Preheat oven to 325 degrees F. Grease an 8x4 inch loaf pan with nonstick cooking spray. In a large bowl, add zucchini, honey, eggs, almond milk, vanilla extract and stir until smooth. In a separate medium bowl, whisk together the flours, baking soda, salt, cinnamon cloves and nutmeg. Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. Next, add in coconut oil with chopped pear, cherries and nuts/chocolate chips if using. Mix again until well combined. Pour into prepared loaf pan. Sprinkle with more cinnamon on top and bake for 50-60 minutes until the tester comes out clean. Cool in pan for 10 minutes, then remove and transfer to a wire rack to finish cooling. Cut into 12 slices. EAT!

Looking For More Peary Cherry Good Recipes?

Then sign up for the free Biked Goods newsletter: Full of weekly wholesome, fresh, and clean recipes to fuel your cycling or next adventure. Plus you’ll get a monthly roundup of all good things related to cycling, food, and community

Did you make this recipe? Tag @bikedgoods.co on Instagram and use hashtag #BikedGoods to share with the entire Biked Goods community!