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PINAPPLE ZUCCHINI BREAD




Source of Recipe


Unknown


List of Ingredients




Bread:
1 cup brown sugar
½ cup margarine, softened
1 cup shredded zucchini
8 oz. can crushed pineapple in its own juice, undrained, reserving 1 tbsp. liquid
2 eggs, slightly beaten
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. salt
¼ tsp. allspice
½ cup chopped nuts

Glaze:
½ cup powdered sugar
reserved 1 tbsp. pineapple liquid
1 tsp. corn syrup
¼ tsp. cinnamon


Recipe



Heat oven to 350. Grease and flour bottom only of 9 x 5 inch loaf pan. In large bowl, cream brown sugar and margarine until light and fluffy. Stir in zucchini, pineapple and eggs. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cinnamon, salt and all spice to zucchini mixture; blend well. Fold in nuts. Spread evenly in prepared pan.

Bake in a 350 oven for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan.

In small bowl, combine all glaze ingredients until smooth; spoon over warm loaf. Cool completely on wire rack. Wrap and store in refrigerator. 1 loaf.