When the leaves start falling from the trees and the farmer’s market is loaded with zucchini and pears, we know it’s time to make this delicious bread. Originally from the 1998 Taste of Home magazine and cookbook, I’ve tweaked it over the years to make it just a bit healthier.

2 cups chopped peeled pears
1 cup shredded zucchini
1 cup sugar (I often use 3/4 c. sugar and 1/4 cup sweet whey powder)
1/2 cup brown sugar (the original recipe calls for a full cup)
3 eggs, beaten
1 c. olive oil (canola oil is also a good choice)
1 Tbs. vanilla extract

3 cups whole wheat pastry flour (or flour of you choice)
2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp salt
1/2 c. chopped pecans (optional)

Combine first 7 ingredients in a large bowl. Combine dry ingredients in a small bowl leaving nuts separate. Stir dry ingredients into wet ingredients until just barely combined. Fold in nuts. Pour into two greased 8“x4“x2” loaf pans. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. remove to wire rack to cool completely.