Pineapple Zucchini Bread

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

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Servings 12

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( 7 ) Ratings

7 Ratings

5 Stars 12%

4 Stars

3 Stars

2 Stars 12%

1 Stars 12%

Member Reviews ( 6 )

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ingredients 15
Prep Time 20 min
Total Time 2 hr 0 min

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

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Directions

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

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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; 12%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 55mg; 55%;
Sodium: 230mg; 230%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 1g 1% Sugars 26g 26% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 4%;
Calcium: 4%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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loomisj3

report Posted Oct. 17, 2012 11:25 AM

Does anyone know if this freezes well?

amypoppe

report Posted Aug. 15, 2012 4:25 PM

I made this recipe without the almonds and sub. an equal amount of unsweetened applesauce for the butter. Also, I made it as muffins and cut the baking time by 15 min. AMAZING! It will pair perfectly with the bbq chicken and zucchini kabobs and spaghetti squash we are having at supper.

beckmom2

report Posted Jul. 7, 2012 5:45 PM

This is a great, so easy to make and works well as muffins.

Esther791

report Posted Dec. 7, 2011 9:18 PM

Could you write the recipes in a way we can print them in a 4 by 6 size or a bigger size, it would be nice to be able to choose a large or small size.

robinsnest1

report Posted Sep. 21, 2010 3:01 PM

This was a great recipe...gr8 taste!!! I also added a 1/2 cup of shredded coconut...very delicious!!