Pineapple Zucchini Bread

Ingredients

• Servings: 1
• 1 cup packed brown sugar
• 1/2 cup margarine, softened
• 1 cup grated zucchini
• 1 (8 ounce) can crushed pineapple with juice
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/2 cup chopped walnuts
• 1/2 cup confectioners' sugar
• 1 teaspoon corn syrup
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• heat oven to 350 degrees f (175 degrees c). grease and flour bottom only of a 9x5 inch loaf pan.
• in large bowl, cream brown sugar and margarine until light and fluffy. reserve 1 tablespoon pineapple juice. stir in pineapple, zucchini, and eggs. add flour, baking soda, cinnamon, salt, and allspice; blend well. fold in nuts. spread evenly in prepared pan.
• bake for 60 to 70 minutes, or until toothpick inserted in center comes out clean. cool 10 minutes, and then remove from pan.
• to make glaze: combine confectioners' sugar, reserved pineapple juice, corn syrup and 1/4 teaspoon ground cinnamon. mix until smooth, and spoon over warm loaf. cool completely on wire rack. wrap and store in refrigerator.