Pineapple Zucchini Bread

Embellish already-wonderful spicy zucchini bread with crushed pineapple, and then ladle on the pineapple glaze. What a terrific idea!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 292 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup packed brown sugar
• ¼ teaspoon salt
• ½ cup chopped walnuts
• 1 teaspoon ground cinnamon
• ½ cup confectioners' sugar
• ¼ teaspoon ground allspice
• 1 cup grated zucchini
• ½ cup margarine, softened
• ¼ teaspoon ground cinnamon
• 1 (8 ounce) can crushed pineapple with juice
• 1 teaspoon corn syrup

Recipe Instructions

Step 1

Heat oven to 350 degrees F (175 degrees C). Grease and flour bottom only of a 9x5 inch loaf pan.

Step 2

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.

Step 3

Bake for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, and then remove from pan.

Step 4

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.