pineapple zucchini bread
(1 rating)
From my mother-in-law's recipe collection.
►
(1 rating)
yield
1 loaf
cook time
1 Hr 10 Min
method
Bake
Ingredients For pineapple zucchini bread
- FOR BREAD
-
1 cfirmly packed brown sugar
-
1/2 cbutter, softened
-
1 cshredded zucchini
-
1 can8 ounces crushed pineapple in its own juice, undrained, reserving 1 tablespoon liquid
-
2eggs, slightly beaten
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2 call purpose flour
-
1 tspbaking soda
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1 tspcinnamon
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1/4 tspsalt
-
1/4 tspallspice
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1/2 cchopped nuts
- FOR GLAZE
-
1/2 cpowdered sugar
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reserved 1 tablespoon pineapple liquid
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1 tspcorn syrup
-
1/4 tspcinnamon
How To Make pineapple zucchini bread
-
1Heat oven to 350. Grease and flour bottom only of 9x5 inch loaf pan. In large bowl, beat brown sugar and butter until light and fluffy. Stir in zucchini, pineapple, and eggs. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cinnamon, salt, and allspice to zucchini mixture; blend well. Fold in nuts.
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2Spread evenly in prepared pan. Bake at 350 for 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
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3In small bowl, combine all glaze ingredients until smooth; spoon over warm loaf. Cool completely on wire rack. Wrap and store in refrigerator.
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