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Volume II
January 2, 2009

Pineapple Zuchinni Bread


Last year I found a little cookbook as I was checking out of a store. It had a recipe for a pineapple zuchini bread which I made and absolutely loved!

I used it earlier this year but somehow it has been misplaced and I am hoped it didnt accidentlly get tossed out with some old magazines. In the meantime, if I could get it from you, I would greatly appreciate it. It would mean so much to me! Thank you.


Here is the recipe I found. Hope it works out!

Merry Christmas,


Pineapple Zuchinni Bread

1 cup packed brown sugar
1/2 cup margarine, softened
1 cup grated zucchini
1 (8 ounce) can crushed pineapple with juice
2 eggs
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
1/2 cup confectioners' sugar
1 teaspoon corn syrup
1/4 teaspoon ground cinnamon

Heat oven to 350 degrees F (175 degrees C). Grease and flour bottom only of a 9x5 inch loaf pan.
In large 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 evenly in prepared pan.
Bake for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, and then remove from pan.
To Make Glaze: Combine confectioners' sugar, reserved pineapple juice, corn syrup and 1/4 teaspoon ground cinnamon. Mix until smooth, and spoon over warm loaf. Cool completely on wire rack. Wrap and store in refrigerator.

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