Pineapple Zucchini Bread66 Reviews
- Prep: 15 min
- Cook: 1 hr 5 min
- Ready In: 1 hr 30 min
“Quick bread recipe.” - by Cece
Original recipe yields 1 - 9x5 inch loaf
- Heat oven to 350 degrees F (175 degrees C). 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.
Amount Per Serving (12 total)
- 291 cal
- 11.9 g
- 43.5 g
Based on a 2,000 calorie diet
Reviews (66)Rate This Recipe
"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 used butt..." See moreer) rather than the typical oil. While cakes and breads made with butter can tend to be not as moist as those made with oil, the flavor can't be beat. No worries about moistness with this recipe! It was wonderful. I added a teaspoon of vanilla to the batter and used pecans rather than walnuts. The cinnamon is fairly standard, but I enjoyed the not so typical allspice. All of the flavors, from the pineapple to the spices, contribute to produce a nice balance of flavor. Nothing screams out at you, and I like that. It was for that reason that I chose to omit the cinnamon from the glaze and I'm pleased I did. The glaze is a sweet finishing touch to the bread, pleasing to the eye as well as the palate. The nuts certainly add texture and crunch, but this bread is so nicely flavored that the nuts are almost a distraction and I think I'd actually prefer this without them. Just a terrific recipe!"
"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 glaze? ..." See moreI didn't... maybe that was the problem. Very flavorful. Will make again. Glaze added special touch to the loaf. Thanks for sharing."
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