Pineapple Zucchini Bread

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PINEAPPLE ZUCCHINI BREAD

1 cup firmly packed brown sugar

1/2 cup margarine, softened

1 cup grated zucchini

1 (8-ounce) can of crushed pineapple with juice

2 eggs

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

Glaze:

1/2 cup confectioners' sugar

1 teaspoon corn syrup

1/4 teaspoon ground cinnamon

Get up early one summer morning and don't tell a soul you're heating the oven to

350.

Grease and flour only the bottom of a 9-by-5-inch loaf pan.

In a large bowl, cream together the brown sugar and margarine with an electric

mixer until light and fluffy. Set aside 1 tablespoon of the pineapple juice from

the can. Stir the rest of the juice as well as the pineapple, grated zucchini

and eggs into the sugar and margarine. Add flour, baking soda, 1 teaspoon

cinnamon, salt and allspice. Continue stirring until well blended. Fold in the

walnuts. Spread evenly in the prepared loaf pan. Bake for 60 to 70 minutes, or

until toothpick inserted in center comes out clean. Cool 10 minutes, and then

remove from pan.

To make the glaze combine confectioners' sugar, reserved pineapple juice, corn

syrup and 1/4 teaspoon ground cinnamon. Mix until smooth, and spoon over warm

loaf. Cool completely on wire rack. Wrap and store in refrigerator. Yields 12

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