Pineapple Zucchini Bread

Pineapple Zucchini Bread

70

"Quick bread recipe."

Ingredients

1 h 30 m servings 291 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oven to 350 degrees F (175 degrees C). Grease and flour bottom only of a 9x5 inch loaf pan.
  2. 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.
  3. Bake for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, and then remove from pan.
  4. 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.
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Reviews

70
  1. 85 Ratings

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I have a favorite Pineapple Zucchini Bread recipe that I've used for probably thirty years and I have never deviated from it until now. This recipe caught my eye as it calls for margarine (I use...

First time making bread. Turned out great, but was more of a cake consistancy rather than a bread. Was I suppose to drain the juice from the pineapple except for the reserved amount for the gl...

Yummm! I made a loaf last night and I liked it so much that I made two more to give as gifts today! I think that the glaze on top makes it really unique and gives it a great flavor. Really di...