2 med. size pears
1/2 c. finely grated, unpared zucchini
1/2 c. finely grated carrot
3 c. sifted all-purpose flour
1 tsp. salt
1 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. ground ginger
3 lg. eggs
1 1/2 c. sugar
1 c. oil
1 1/2 tsp. vanilla
1/2 tsp. grated lemon peel
1/2 c. finely chopped pecans or walnuts

Core and finely chop pears. Combine with vegetables and drain out excess liquid. Sift together dry ingredients. Beat eggs well, beat in sugar, then oil, gradually. Add vanilla and lemon peel. Blend in dry ingredients. Add pear, zucchini and carrot. Stir in nuts.

Divide into 2 large or 3 small loaf pans which were greased and floured. Let stand 5 minutes. Bake in 350 degree oven for 40-45 minutes for small loaves or 55-65 minutes for larger loaves. Let bread stand in pan 10 minutes, then cool on wire rack.