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Ingredients
| light brown sugar (packed): 1 cup |
| margarine (oleo): 1/2 cup (softened) |
| zucchini squash (grated): 1 cup |
| crushed pineapple: 1 8oz can (with juice) |
| eggs: 2 |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/4 tsp |
| allspice: 1/4 tsp |
| walnuts (chopped): 1/2 cup |
| powdered sugar (unsifted): 1/2 cup |
| light corn syrup: 1 tsp |
| ground cinnamon: 1/4 tsp |
Pineapple Zucchini Bread
Credit: AllRecipes
User rating:
"Quick bread recipe."
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Prep Time
15 min -
Cook Time
65 min -
Servings
12 serving(s)
Tags
Directions
- Heat oven to 350 degrees F (175 degrees C). Grease and flour bottom only of a 9x5 inch loaf pan.
- In large bowl, cream brown sugar and margarine until light and fluffy. Reserve 1 tablespoon pineapple juice. Stir in pineapple, zucchini, and eggs. Add flour, baking soda, cinnamon, salt, and allspice; blend well. Fold in nuts. Spread evenly in prepared pan.
- Bake for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, and then remove from pan.
- To Make Glaze: Combine confectioners' sugar, reserved pineapple juice, corn syrup and 1/4 teaspoon ground cinnamon. Mix until smooth, and spoon over warm loaf. Cool completely on wire rack. Wrap and store in refrigerator.