1 c. brown sugar
1/2 c. butter, soft
1 c. shredded zucchini
1 (8 oz.) can crushed pineapple, undrained
2 eggs, slightly beaten
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
1/2 c. nuts, chopped

Reserve 1 tablespoon of pineapple liquid. Grease bottom only of a 9 x 5 loaf pan. Beat sugar and butter until light and fluffy. Stir in zucchini, pineapple and eggs. Combine flour, soda, cinnamon, salt and allspice. Add to zucchini mixture. Blend well. Fold in nuts. Pour into pan.

Bake at 350°F for 60 - 70 minutes. Cool 10 minutes and remove.

Glaze:

1/2 c. powdered sugar
reserved pineapple liquid
1 tsp. corn syrup
1/4 tsp. cinnamon

Combine until smooth and spoon over warm loaf. Cool and wrap. Store in refrigerator.