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Mammy's Pineapple Zucchini Bread

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La Belle Cuisine

Mammy’s Pineapple Zucchini Bread

 1 cup brown sugar, packed
1/2 cup margarine, softened
1 cup grated zucchini
1 (8 ounce) can crushed pineapple,
with juice
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/2 cup chopped walnuts
1/2 cup confectioners' sugar
1 teaspoon corn syrup
1/4 teaspoon ground cinnamon

Heat oven to 350 degrees F. Grease and flour bottom only of a 9x5-inch
loaf pan.
In large bowl, cream brown sugar and margarine until light and fluffy. Reserve 1 tablespoon pineapple juice. Stir in pineapple, zucchini, and
eggs. Add flour, baking soda, cinnamon, salt, and allspice; blend well.
Fold in nuts. Spread evenly in prepared pan.
Bake for 60 to 70 minutes, or until toothpick inserted in center comes
out clean. Cool 10 minutes, and then remove from pan.
To Make Glaze: Combine confectioners' sugar, reserved pineapple juice, corn syrup and 1/4 teaspoon ground cinnamon. Mix until smooth, and
spoon over warm loaf. Cool completely on wire rack. Wrap and store in refrigerator.

Featured Archive Recipes:
Gigi's Zucchini Bread
Pineapple Nut Bread

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