1 c. brown sugar
1/2 c. butter
1 c. shredded zucchini
8 oz. can crushed pineapple, undrained (save 1 tbsp. liquid
2 eggs, slightly beaten
2 c. all-purpose 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
1 tbsp. pineapple juice
1 tsp. corn syrup
1/4 tsp. cinnamon

Heat oven to 350 degrees. Beat brown sugar and butter. Stir in zucchini, pineapple and eggs. Mix well. Add flour, baking soda, spices. Blend well. Add nuts. Spread evenly in greased pan. Bake 60 to 70 minutes until toothpick comes out clean. Cool 10 minutes. Remove from pan and spoon glaze over warm loaf.