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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