Pineapple Zucchini Bread So Tasty

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Pineapple Zucchini Bread

"Quick bread recipe."

Ingredients :

1 cup packed brown sugar
half of cup margarine, softened
1 cup grated zucchini
1 (eight ounce) can overwhelmed pineapple with juice
2 eggs
2 cups all-cause flour
1 teaspoon baking soda
1 teaspoon floor cinnamon
1/four teaspoon salt
1/4 teaspoon ground allspice
half of cup chopped walnuts
half of cup confectioners' sugar
1 teaspoon corn syrup
1/4 teaspoon floor cinnamon

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H30M

Heat oven to 350 degrees F (175 degrees C). Grease and flour bottom only of a 9x5 inch loaf pan.
In massive 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 flippantly in organized pan.
Bake for 60 to 70 mins, or until toothpick inserted in center comes out smooth. Cool 10 minutes, and then put off from pan.
To Make Glaze: Combine confectioners' sugar, reserved pineapple juice, corn syrup and 1/four teaspoon ground cinnamon. Mix till clean, and spoon over warm loaf. Cool completely on wire rack. Wrap and save in refrigerator.

Notes :

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