Glazed Pineapple-Zucchini Bread

For the bread:

1 C. brown sugar

1/2 C. unsalted butter

1 C. shredded zucchini

1 C. canned crushed pineapple, in its own juice, undrained, reserving 1 tablespoon liquid for the glaze

2 eggs

2 C. all-purpose flour, plus extra for dusting pan

1 t. baking soda

1 t. ground cinnamon

1/4 t. ground allspice

1/4 t. salt

1/2 C. chopped walnuts

Butter or oil for greasing pan

For the glaze:

1/2 C. powdered sugar

1 T. pineapple juice

1 t. corn syrup

1/4 t. ground cinnamon

To make the pineapple-zucchini bread, preheat oven to 350° F. Grease and lightly flour the bottom of a 9 x 5-inch loaf pan. In a large bowl, cream the brown sugar and butter until light and fluffy.

Stir in the zucchini, pineapple and eggs. Lightly spoon the flour into a cup, and level off. Add the flour, baking soda, 1 teaspoon of cinnamon, allspice and salt to the zucchini mixture. Blend well. Fold in the walnuts. Spread the batter into the prepared pan.

Bake for 60-70 minutes, or until a toothpick comes out clean. Cool for 10 minutes and remove from the pan.

To make the pineapple glaze, combine all the glaze ingredients until smooth. Spoon over top of warm bread.