Friday, September 12, 2014

Cinnamon Drizzled Zucchini Bread

"Is your garden overflowing with zucchini right now?  This recipe is a perfect way to use it up.  I took my Grandma's Zucchini & Carrot Bread recipe and twisted it up a little bit by following my Mom's yummy suggestion of adding sweet pineapple to the batter.  To make the bread even more irresistible, I drizzled a Cinnamon Icing over the top.  The result:  The most delicious zucchini bread that I've ever tasted!!!  I hope you think so too."

3 eggs
1 cup vegetable oil
1-1/2 cups brown sugar
2 cups grated zucchini
1 (8-1/4 ounce) can of crushed pineapple, drained
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon

Preheat oven to 350 degrees.  In a large mixing bowl, mix together the eggs, oil, brown sugar, grated zucchini, crushed pineapple and vanilla.  Add flour, baking powder, baking soda, salt and cinnamon.  Mix until completely combined.   Divide batter into 2 loaf pans that have been sprayed with baking spray with flour.  Bake for 50-60 minutes.  Remove from pans to cool completely.  Drizzle with Cinnamon Drizzle (recipe follows).

Cinnamon Drizzle
1 cup Powdered sugar
2 Tablespoons milk
1/2 teaspoon cinnamon
Whisk together powdered sugar, milk and cinnamon.  Drizzle over cooled bread.

VARIATION:  My Grandma's original recipe called for 1 cup of shredded zucchini and 1 cup of shredded carrot.  

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