Daybreak Delights: Pineapple Zucchini Bread with Pina Colada glaze

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Dawn Bitz shows us how to make Pineapple Zucchini Bread with Pina Colada glaze.

Pineapple Zucchini Bread with Pina Colada glaze



1 cup packed brown sugar

1/2 cup butter, 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 confectioners' sugar

1 teaspoon corn syrup

1/4 teaspoon ground cinnamon

1 tablespoon pineapple juice

2 tbsps shredded coconut

1/2 tsp coconut extract

2 tablespoons macadamia nuts, chopped (optional)



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 butter 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. 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, 1/4 teaspoon ground cinnamon, coconut extract and grated coconut. Mix until smooth, and spoon over warm loaf. Cool completely on wire rack. Wrap and store in refrigerator.