Zucchini Pear Pecan Bread

Adapted from Paula Deen – makes 2 loaves

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 1/2 cups sugar
1/2 cup powdered sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
1 1/2 cups grated zucchini, about 2 medium zucchini
1/2 cup grated pear, about 1 medium pear
1 medium pear, medium dice
1/2 lemon, juiced
1 cup chopped pecans

Preheat oven to 350 and spray two loaf pans with pan spray.

Whisk together the first seven ingredients.

Whisk eggs, add oil, then add water. Stir in grated pear and zucchini.

Combine with dry ingredients and fold together just until the flour disappears.  Fold in pecans and diced pears just until distributed.  Divide batter evenly between loaf pans.  Bake 50 minutes to an hour, rotating pan at half an hour.  Let cool to room temperature.  Slather with butter.

 

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