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Pineapple Zucchini Bread Recipe

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This recipe for Pineapple Zucchini Bread is from Two Best Friends' Family Favorites and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bread:
1 cup packed brown sugar
1/2 cup butter, softened
1 cup shredded zucchini
1 can (8 oz.) crushed pineapple, undrained, reserve 1 T. juice
2 large eggs, slightly beaten
1/2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
1/2 cup chopped walnuts







Glaze:
1/2 cup powdered sugar
Reserved 1 T. pineapple juice
1 tsp. corn syrup
1/4 tsp. cinnamon
Directions:
Directions:
Cream together sugar and butter until light and fluffy. Stir in zucchini, pineapple (reserve 1 T. juice), vanilla and eggs. Combine remaining dry ingredients; add to zucchini mixture; blend well until just moistened. Fold in nuts. Spread into a greased and floured 9 x 5 inch loaf pan. Bake at 350ºF for 60 to 70 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes and remove from pan. In a small bowl, combine glaze ingredients and mix until smooth. Spoon over warm bread. Cool completely on wire rack. Wrap and store in refrigerator.

 

 

 

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