PINEAPPLE ZUCCHINI BREAD

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20 min Prep
2 hr 0 min Total
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12 Servings

For breakfast, potluck or a gift from the kitchen, you can’t go wrong with this glazed loaf.


Ingredient List
    Bread
  • Small check mark in a circle icon1 cup packed brown sugar
  • Small check mark in a circle icon1/2 cup butter or margarine, softened
  • Small check mark in a circle icon1 cup shredded zucchini (1 small)
  • Small check mark in a circle icon1 can (8 oz) crushed pineapple in juice, undrained, reserving 1 tablespoon liquid
  • Small check mark in a circle icon2 eggs, slightly beaten
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1/4 teaspoon ground allspice
  • Small check mark in a circle icon1/2 cup chopped walnuts or pecans
    Glaze
  • Small check mark in a circle icon1/2 cup powdered sugar
  • Small check mark in a circle icon Reserved 1 tablespoon pineapple liquid
  • Small check mark in a circle icon1 teaspoon corn syrup
  • Small check mark in a circle icon1/4 teaspoon ground cinnamon
Preparation
  1. Heat oven to 350°F. Grease and flour bottom only of 9x5-inch loaf pan. In large bowl with electric mixer, beat brown sugar and butter on medium speed until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, 1 teaspoon cinnamon, the salt and allspice until well blended. Fold in walnuts. Spread evenly in pan.
  2. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes.
  3. In small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator.
Tips
  • The zucchini in this recipe makes the bread very moist, so it stays fresh for several days.