2 c. all purpose flour
1 c. rye flour
2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 c. chopped peeled pears or 1 - 16 oz. can pear halves, drained and chopped
1 c. sugar
1 c. packed brown sugar
1 c. finely shredded, unpeeled zucchini
1 c. cooking oil
3 eggs
1 tsp. vanilla
1/2 c. chopped pecans

Spray two 8x4x2 inch baking pans with nonstick coating. In a medium mixing bowl combine flour, pumpkin pie spice, baking soda, baking power and salt. In a large mixing bowl combine pears, sugar, zucchini, oil, eggs and vanilla; mix well. Add flour mixture, stir just till combined. Stir in chopped nuts. Pour batter into prepared pans.

Bake at 350°F for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes and remove bread from pan. Wrap in plastic when thoroughly cool and store overnight before slicing.

Yields 2 loaves, 16 slices each.