We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    2K
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Pineapple Zucchini Bread

(8)
  7 reviews
  • 20 min prep time
  • 2 hr 0 min total time
  • 15 ingredients
  • 12 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    2K

For breakfast, potluck or a gift from the kitchen, you can’t go wrong with this glazed loaf.

Ingredients

Bread

1
cup packed brown sugar
1/2
cup butter or margarine, softened
1
cup shredded zucchini (1 small)
1
can (8 oz) crushed pineapple in juice, undrained, reserving 1 tablespoon liquid
2
eggs, slightly beaten
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 or pecans

Glaze

1/2
cup powdered sugar
Reserved 1 tablespoon pineapple liquid
1
teaspoon corn syrup
1/4
teaspoon ground cinnamon

Steps

  • 1 Heat oven to 350°F. Grease and flour bottom only of 9x5-inch loaf pan. In large bowl with electric mixer, beat brown sugar and butter on medium speed until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, 1 teaspoon cinnamon, the salt and allspice until well blended. Fold in walnuts. Spread evenly in pan.
  • 2 Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes.
  • 3 In small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator.
  • 1 Heat oven to 350°F. Grease and flour bottom only of 9x5-inch loaf pan. In large bowl with electric mixer, beat brown sugar and butter on medium speed until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, 1 teaspoon cinnamon, the salt and allspice until well blended. Fold in walnuts. Spread evenly in pan.
  • 2 Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes.
  • 3 In small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator.

Expert Tips

The zucchini in this recipe makes the bread very moist, so it stays fresh for several days.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
5g
27%
Trans Fat
0g
0%
Cholesterol
55mg
19%
Sodium
230mg
10%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
5%
Sugars
26g
26%
Protein
4g
4%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved