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| Pineapple Zucchini Bread Recipes |
- PREP 15 mins
- COOK 1 hr 5 mins
- READY IN 1 hr 30 mins
Ingredients
Original recipe makes 1 - 9x5 inch loaf
- 1 cup packed brown sugar
- 1/2 cup margarine, softened
- 1 cup grated zucchini
- 1 (8 ounce) can crushed pineapple with juice
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/2 cup chopped walnuts
- 1/2 cup confectioners' sugar
- 1 teaspoon corn syrup
- 1/4 teaspoon ground cinnamon
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.
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