Pineapple Zucchini Bread
1 cup firmly packed brown sugar
1/2 cup butter or margarine, softened
1 cup shredded unpeeled zucchini
1 (8 oz.) can crushed pineapple in unsweetened juice, undrained – reserving 1 tablespoon liquid
2 eggs, slightly beaten
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon allspice
1/2 cup chopped nuts
1/2 cup powdered sugar
1 tablespoon reserved pineapple liquid
1 teaspoon corn syrup
1/4 teaspoon cinnamon
Preheat oven to 350 degrees F.
Grease and flour bottom only of 9×5 inch loaf pan.
In large bowl, combine brown sugar and margarine, beat until light and fluffy. Stir in zucchini, pineapple and eggs. Add flour, baking powder, baking soda, cinnamon, salt and allspice; mix well.
Pour batter into prepared pan; bake at 350 degrees F. for 60 to 70 minutes.
Cool and frost with glaze.
Michigan State Fair – Third Place Winner – Carlotta Fate of Detroit