"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pineapple Zucchini Bread Recipe

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This recipe for Pineapple Zucchini Bread, by , is from The Relay for Life Recipe Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Perkins
Added: Tuesday, November 18, 2008


1 c. packed brown sugar
1/2 c. butter or margarine, softened
1 c. shredded zucchini (1 small)
1 can (8 0z.) crushed pineapple in juice, undrained, reserving 1 T. liquid
2 eggs, slightly beaten
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground allspice
1/2 c. chopped walnuts or pecans

1/2 c. powdered sugar
Reserved 1 T. pineapple liquid
1 tsp. corn syrup
1/4 tsp. ground cinnamon

1. Heat oven to 350F. Grease and flour bottom only of 9x5-in. loaf pan. In large bowl with electric mixer, beat brown sugar and butter on medium speed until light and fluffy. With spoon, stir in zucchini, pineapple, and eggs. Stir in flour, baking soda, 1 tsp. cinnamon, salt and allspice until well blended. Fold in walnuts. Spread evenly in pan.

2. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes.

3. In small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator.




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