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Pineapple Zucchini Bread Recipe

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This recipe for Pineapple Zucchini Bread is from The Austen Family Cookbook, 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:  
1 c. firmly packed dark brown sugar
1/2 c. margarine, softened
1 can (8 oz.) crushed pineapple with juice
1 c. grated zucchini
2 eggs
2 c. flour
1 t, baking soda
1 t. ground cinnamon
1/4 t. salt
1/4 t. ground allspice
1/2 c. chopped walnuts

GLAZE:
1/2 c. confectioners' sugar
1 t. Karo corn syrup
1/4 t. ground cinnamon
Directions:
Directions:
Cream together the brown sugar and margarine with mixer until light and fluffy. Reserve 1 T of the pineapple juice from the can. Add the remaining juice and pineapple, zucchini and eggs; stir to blend. Add flour, baking soda, cinnamon, salt and allspice. Stir until well-blended; fold in walnuts. Spread evenly into a 9 x 5" loaf pan that has been greased and floured on the bottom only. Bake about 60 minutes in a 350º oven until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan. Combine glaze ingredients with reserved pineapple juice. Mix until smooth; spoon over warm loaf. Cool completely on wire rack. Wrap and store in refrigerator.

 

 

 

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