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| Pineapple Zucchini Bread |
"Quick bread recipe."
Ingredients :
- 1 cup packed brown sugar
- 1/2 cup margarine, softened
- 1 cup grated zucchini
- 1 (8 ounce) can overwhelmed pineapple with juice
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/four teaspoon ground allspice
- half cup chopped walnuts
- half of cup confectioners' sugar
- 1 teaspoon corn syrup
- 1/4 teaspoon floor cinnamon
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 1H30M |
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- Heat oven to 350 stages F (one hundred seventy five ranges C). Grease and flour bottom simplest of a 9x5 inch loaf pan.
- In big bowl, cream brown sugar and margarine until mild and fluffy. Reserve 1 tablespoon pineapple juice. Stir in pineapple, zucchini, and eggs. Add flour, baking soda, cinnamon, salt, and allspice; combination properly. Fold in nuts. Spread frivolously in organized pan.
- Bake for 60 to 70 mins, or till toothpick inserted in center comes out clean. Cool 10 mins, and then dispose of from pan.
- To Make Glaze: Combine confectioners' sugar, reserved pineapple juice, corn syrup and 1/4 teaspoon floor cinnamon. Mix till smooth, and spoon over warm loaf. Cool completely on twine rack. Wrap and keep in fridge.
Notes :
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