Pineapple Zucchini Bread

( This recipe came from a Pillsbury book long ago, I only made it once and put the recipe away.  I just picked zucchini from my garden and thought I might try this recipe again to see if it was as good as I remembered.  It did not disappoint!  The glaze with the yummy cinnamon goes so perfectly on this,  wowsa! I would make a little extra next time as I'm kind of a frosting kind of girl!  This loaf is so moist and so delicious, and so worth every calorie!  I'll let you know next week when I have gotten on the scale :) 

( I doubled this recipe to make 4 small loaf pans and one regular size loaf ) 

Bread: 

1 c. firmly packed brown sugar

1/2 c. butter, softened

1 c. shredded zucchini

8 oz. can crushed pineapple in it's own juice, undrained, reserving 1 Tbsp. juice

2 eggs, slightly beaten

2 c. flour

1 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. salt

1/4 tsp. allspice

1/2 c. chopped nuts, optional

** Heat oven to 350 F. Grease and flour bottom only of a 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 350F for 60 to 70 min ( high altitude 375F for 55 to 65 min - although I didn't adjust the temperature for high altitude, I just watched the time to make sure it was done) or until toothpick inserted comes out clean.  Cool 10 minutes ; remove from pan.

**Glaze:

1/2 c. powdered sugar

reserved 1 Tbsp. pineapple juice

1 tsp. corn syrup

1/4 tsp. cinnamon

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