BREAD:

1 c. firmly packed brown sugar
1/2 c. butter, softened
1 c. shredded zucchini
8 oz. can crushed pineapple in its own juice, undrained, reserving 1 tbsp. liquid
2 eggs, slightly beaten
2 c. Pillsbury's BEST all-purpose or unbleached flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
1/2 c. chopped nuts

GLAZE:

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

Heat oven to 350 degrees F. Grease and flour bottom only of 9x5 inch loaf pan.

In large bowl, beat brown sugar and butter until light and fluffy. Stir in zucchini, pineapple and eggs. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cinnamon, salt and allspice to zucchini mixture; blend well. Fold in nuts. Spread evenly in prepared pan. Bake at 350 degrees F. for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

In small bowl, combine all glaze ingredients until smooth; spoon over warm loaf. Cool completely on wire rack. Wrap and store in refrigerator. 1 loaf.