Pineapple Zucchini Bread

Name: Pineapple Zucchini Bread
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 237 milliliters packed brown sugar; 118 milliliters butter or margarine, softened; 1 teaspoon corn syrup; 2 eggs, slightly beaten; 473 milliliters Gold all-purpose flour; 0 teaspoons ground allspice; 0 teaspoons ground cinnamon; 1 teaspoon ground cinnamon; 1 Tbsp Reserved pineapple liquid; 227 grams can crushed pineapple in juice, undrained, reserving 1 tablespoon liquid; 118 milliliters powdered sugar; 0 teaspoons salt; 118 milliliters chopped walnuts or pecans; 237 milliliters shredded zucchini (1 small)

Pineapple Zucchini Bread might be just the morn meal you are searching for. This recipe serves 12. Watching your figure? This vegetarian recipe has 293 calories, 4g of protein, and 12g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up ground allspice, brown sugar, ground cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Heat oven to 350F. 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.

Ingredients you will need

Baking Soda