Pineapple Zucchini Bread by brianjwood

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Pineapple Zucchini Bread
Submitted by brianjwood on September 14, 2002 at 5:52 am

DESCRIPTION
Pineapple-Zucchini Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Pineapple Zucchini Bread
Submitted by: Cece
Makes 1 - 9x5 inch loaf
Prep Time: 15 Minutes
Cook Time: 1 Hour 5 Minutes
Ready in: 1 Hour 30 Minutes
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

Directions
1 Heat oven to 350 degrees F (175 degrees C). Grease and flour bottom only of a 9x5 inch loaf pan.
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.
3 Bake for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, and then remove from pan.
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.

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