pineapple zucchini bread
From my mother-in-law's recipe collection.
prep time
cook time
1 Hr 10 Min
method
Bake
yield
1 loaf
Ingredients
- FOR BREAD
- 1 cup firmly packed brown sugar
- 1/2 cup butter, softened
- 1 cup shredded zucchini
- 1 can 8 ounces crushed pineapple in its own juice, undrained, reserving 1 tablespoon liquid
- 2 - eggs, slightly beaten
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon allspice
- 1/2 cup chopped nuts
- FOR GLAZE
- 1/2 cup powdered sugar
- - reserved 1 tablespoon pineapple liquid
- 1 teaspoon corn syrup
- 1/4 teaspoon cinnamon
How To Make pineapple zucchini bread
-
Step 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.
-
Step 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.
-
Step 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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