Pineapple Zucchini Bread

Pineapple Zucchini Bread

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

Prep Time

20

Minutes

Total Time

2:00

Hrs:Mins

Makes

12

servings

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 Gold Medal® 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
  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.
Makes 12 servings (1 slice each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
The zucchini in this recipe makes the bread very moist, so it stays fresh for several days.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 230mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 1g,
    • Sugars 26g),
  • Protein 4g;
Percent Daily Value*:
    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:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.