Pineapple Zucchini Bread - cooking recipe

Ingredients

Bread
1 cup packed brown sugar
1/2 cup butter, softened
1 cup shredded zucchini (1 small)
1 (8 ounce) can crushed pineapple with juice, undrained (reserve 1 tablespoon liquid for glaze)
2 eggs, slightly beaten
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/2 cup chopped walnuts or 1/2 cup pecans
Glaze(use 1 tablespoon reserved pineapple juice)
1/2 cup powdered sugar
1 teaspoon corn syrup
1/4 teaspoon ground cinnamon

Preparation

Heat oven to 350 and grease and flour the bottom only of a 9x5-inch loaf pan.
For the Bread: In a large bowl, beat brown sugar and butter on medium speed with an electric mixer until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, cinnamon, salt, and allspice until well blended. Fold in walnuts. Spread evenly in pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes.
In a small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator. It will stay fresh for several days.