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Pineapple-Zucchini Bread


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  • Glaze:
  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 1 cup shredded zucchini
  • 1 can (8 oz) crushed pineapple in juice, undrained, reserving 1 Tbls liquid
  • 2 eggs, slightly beaten
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp ground allspice
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup powdered sugar
  • 1 Tbls pineapple liquid
  • 1 tsp corn syrup
  • 1/4 tsp ground cinnamon



Step 1

Heat oven to 350.
Grease and flour bottom only of 9 x 5 inch loaf pan. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, 1 tsp cinnamon, the salt and allspice until well blended. Fold in walnuts. Spread evenly in pan.
Bake 60 to 70 minutes or until toothpick is clean. Cool 10 minutes in pan then remove to cooling rack for 30 minutes.
In small bowl, mix glaze ingredients until smooth. Spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator.


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