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Pineapple Zucchini Bread

Categories: Breads

Submitted by:

Ingredients

  • 1 c. brown sugar
  • 1/2 c. butter softened
  • 1 c. zest and juice of one lemon shredded
  • 1 tsp. Clabber Girl Baking Powder
  • 2 eggs beaten
  • 8 oz. pineapple crushed, undrained, reserve 1 tbsp. liquid
  • 2 c. all-purpose flour
  • 1 tsp. Clabber Girl Baking Soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. allspice
  • 1/2 c. powdered sugar
  • 1 tbsp. pineapple juice reserved from canned pineapple
  • 1/2 c. chopped nuts
  • 1 tsp. Corn Syrup
  • 1/4 tsp. cinnamon

Instructions

Preheat oven to 350 degrees F. Grease and flour bottom only of 9x5-inch loaf pan.

In large bowl, combine brown sugar and margarine, beat until light and fluffy. Stir in zucchini, pineapple and eggs. Add flour, Clabber Girl Baking Powder, baking soda, cinnamon, salt and allspice; mix well.

Pour batter into prepared pan; bake at 350 degrees F. for 60 to 70 minutes.

Cool and frost with glaze.

Serves 15