Pineapple-Zucchini Bread

1 cup dark brown sugar
1/2 cup margarine butter, softened
1 cup peeled and shredded zucchini
1 can (8-oz.) crushed pineapple (Do NOT drain, but reserve out 1
tablespoon
juice for Glaze)
2 slightly beaten eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon allspice
1 cup chopped nuts, pecans or black walnuts, optional
1 teaspoon Pure Vanilla Extract

Glaze:

1/2 cup powdered confectioners' sugar
1 tablespoon pineapple juice (from crushed pineapple used in bread)
1 teaspoon corn syrup
1/4 teaspoon cinnamon

Heat oven to 350 Degrees F.
Spray and line with wax paper (also sprayed), the bottom only of one
9X5-inch
loaf pan, OR two 3X6-inch pans.

In large bowl, cream brown sugar and butter until light and fluffy. Stir
in
zucchini, pineapple (reserving 1 tablespoon of the liquid) and eggs.
Lightly
spoon flour into measuring cup; level off. Add flour, baking soda,
cinnamon,
salt and allspice to zucchini mixture; blend well. Fold in nuts, vanilla.
Spread

evenly in prepared pan. Bake for 60-70 minutes for 9 x 5-inch pan, 45-50
min for smaller pans, or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pan. In small bowl, combine the last 4
ingredients (for the glaze) until smooth, spoon over warm loaf. Cool
completely on wire rack. Wrap and store in the refrigerator.

Resource: http://www.grammalowe.net/bread.html

Nita Holleman
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