Pineapple Zucchini Bread

• Produce

  • 1 8 ounce can Pineapple
  • 3 cups Zucchini

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 cups Brown sugar
  • 1 Cinnamon sugar
  • 4 cups Flour
  • 2 tsp Mace, ground
  • 2 cups Powdered sugar
  • 1 tsp Salt
  • 1 1/2 cups Sugar
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 1/2 cups Oil

• Beer, Wine & Liquor

  • 1 1/2 tsp Rum extract

Found on insidebrucrewlife.com

Description

Directions

• Preheat the oven to 350 degrees. Spray 2 - 9x5 loaf pans with non-stick baking spray. (I prefer Bakers Joy.)
• Mix together the oil, sugars, and eggs. Add the zucchini, pineapple, and extracts until mixed in.
• Stir together the flour, baking powder, baking soda, salt, and mace. Slowly add to the wet mixture.
• Spoon the batter evenly into the two prepared pans. Bake for 60-65 minutes, or until a toothpick or knife inserted in the center comes out mostly clean. Remove and let cool in the pan for 10 minutes, and then flip out onto a wire rack or plate to cool completely.
• Whisk together the powdered sugar and 4 Tablespoons of the saved pineapple juice. Drizzle over the top of the loaves. Sprinkle with cinnamon sugar, if desired. Store in a sealed container.