Pineapple Zucchini Bread

Name: Pineapple Zucchini Bread
Total time: 70 min
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking soda; ½ teaspoon baking powder; 1 teaspoon salt; 1 ½ teaspoon cinnamon; ½ teaspoon nutmeg; 3 oz package instant vanilla pudding mix; 3 large eggs; ¼ cup vegetable oil; ¾ cup granulated sugar; ¾ cup brown sugar; 1 cup buttermilk; 2 teaspoons vanilla extract; 2 ½ cups shredded zucchini (about 2 medium); 1 can (8.5 ounces crushed pineapple, drained (reserve juice)); 1 cup powdered sugar; 1 tablespoon reserved pineapple juice

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I recall the first time I baked this bread; the sweet aroma filled the kitchen, making it impossible for my kids to wait until it was cool enough to slice.

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Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
3 oz package instant vanilla pudding mix
3 large eggs
¼ cup vegetable oil
¾ cup granulated sugar
¾ cup brown sugar
1 cup buttermilk
2 teaspoons vanilla extract
2 ½ cups shredded zucchini (about 2 medium)
1 can (8.5 ounces crushed pineapple, drained (reserve juice))
1 cup powdered sugar
1 tablespoon reserved pineapple juice

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