1 c. brown sugar, packed
1/2 c. butter, softened
1 c. zucchini, shredded
1 (8 oz.) can crushed pineapple in juice, reserve 1 tbsp.
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

Preheat oven to 350 degrees. Grease and flour bottom of 9 x 5 inch loaf pan. Cream brown sugar and butter until light and fluffy. Stir in zucchini, pineapple and eggs. Add dry ingredients. Blend well. Fold in nuts. Spread into prepared pan. Bake for 60 to 70 minutes. Cool for 10 minutes. Remove from pan. Spoon glaze over warm loaf. Cool on rack.

GLAZE:

1/2 c. powdered sugar
1 tbsp. pineapple juice
1 tsp. corn syrup
1/4 tsp. cinnamon