Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

PINEAPPLE-ZUCCHINI BREAD

List of Ingredients






1 cup brown sugar

1/2 cup butter

1 cup shredded zucchini

8 ounces can crushed pineapple, in

its own juice, undrained, reserving

1 tablespoon liquid

2 eggs

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon allspice

1/2 cup chopped nuts

Pineapple glaze (see recipe)

Heat oven to 350 degrees. Grease and flour bottom of 9-by-5-inch loaf pan. In large bowl, cream brown sugar and butter until light and fluffy. Stir in zucchini, pineapple and eggs. Lightly spoon flour into cup, level off. Add flour, baking soda, cinnamon, salt and allspice to zucchini mixture. Blend well. Fold in nuts. Spread in prepared pan.

Bake at 350 degrees for 60 to 70 minutes or until toothpick comes out clean. Cool 10 minutes and remove from pan. Pour glaze over bread.

Pineapple glaze: 1/2 cup powdered sugar; 1 tablespoon pineapple juice; 1 teaspoon corn syrup; 1/4 teaspoon cinnamon. Combine all glaze ingredients until smooth. Spoon over warm bread.


Recipe