Pineapple-Zucchini Bread
 
1 cup  dark brown sugar
1/2 cup  margarine butter, softened
1 cup  peeled and shredded zucchini
1 can  (8-oz.) crushed pineapple (do not drain, but reserve out 1
Tbsp 
  juice for glaze)
2   slightly beaten eggs
2 cup  flour
1 tsp  baking soda
1 tsp  cinnamon
1/4 tsp  salt
1/4 tsp  allspice
1 cup  chopped nuts, pecans or black walnuts, optional
1 tsp  pure vanilla extract
 
glaze: 
 
1/2 cup  powdered confectioners' sugar
1 Tbsp  pineapple juice (from crushed pineapple used in bread)
1 tsp  corn syrup
1/4 tsp  cinnamon
 
heat oven to 350 degrees f. 
spray and line with wax paper (also sprayed), the bottom only of one 
9x5-inch 
loaf pan, or two 3x6-inch pans. 
 
in large bowl, cream brown sugar and butter until light and fluffy. stir 
in 
zucchini, pineapple (reserving 1 tablespoon of the liquid) and eggs. 
lightly 
spoon flour into measuring cup; level off. add flour, baking soda, 
cinnamon, 
salt and allspice to zucchini mixture; blend well. fold in nuts, vanilla. 
spread 
 
evenly in prepared pan. bake for 60-70 minutes for 9 x 5-inch pan, 45-50 
min for smaller pans, or until toothpick inserted in center comes out 
clean. cool 10 minutes; remove from pan. in small bowl, combine the last 4 
ingredients (for the glaze) until smooth, spoon over warm loaf. cool 
completely on wire rack. wrap and store in the refrigerator. 
 
resource: http://www.grammalowe.net/bread.html 
 
nita holleman 
-- 
(ID: 10488) Mirror: rec.food.recipes: Sun, Oct 12, 2003


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