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Pineapple Zucchini Bread Recipe


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     Pineapple Zucchini Bread

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   75 min

Bundt cake pan
2 cups all purpose flour
1 teaspoons baking soda
teaspoon baking powder
1 teaspoon cinnamon
teaspoon salt
cup vegetable oil
cup brown sugar
cup sugar
2 large eggs
3 cup zucchini, grated
1 cup can crushed pineapple drain and reserve juice for glaze
1 cup chopped walnuts
2 tablespoons butter, melted
2 tablespoons pineapple juice
1 cup powdered sugar

Preheat oven to 350 degrees. Grease a standard 12 cup bundt pan with cooking spray, then flour.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In large bowl, whisk together the oil, sugars, and eggs. Stir in the zucchini and drained pineapple. Pour the dry ingredients into the wet and stir until just combined. Add the walnuts.
Pour the batter into bundt pan and bake for 50-60 minutes, or until toothpick inserted in middle of cake comes out clean. Cool on wire rack for 10 minutes then remove from pan and let cool completely.
OPTIONAL- To make the glaze, whisk together the melted butter and pineapple juice. Add in the powdered sugar and whisk until smooth. Use a toothpick or skewer to poke holes on the top of the cake then drizzle the glaze over the top.

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