| Prep Time: 15 Minutes Cook Time: 1 Hour 5 Minutes | Ready In: 1 Hour 30 Minutes Yields: 12 servings | " Embellish already-wonderful spicy zucchini bread with crushed pineapple, and then ladle on the pineapple glaze. What a terrific idea!" INGREDIENTS: 1 cup packed brown sugar 1/2 cup margarine, softened 1 cup grated zucchini 1 (8 ounce) can 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 1/2 cup confectioners' sugar 1 teaspoon corn syrup 1/4 teaspoon ground cinnamon | DIRECTIONS: 1. | Heat oven to 350 degrees F (175 degrees C). Grease and flour bottom only of a 9x5 inch loaf pan. | 2. | In large bowl, cream brown sugar and margarine until light and fluffy. Reserve 1 tablespoon pineapple juice. Stir in pineapple, zucchini, and eggs. Add flour, baking soda, cinnamon, salt, and allspice; blend well. Fold in nuts. Spread evenly in prepared pan. | 3. | Bake for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, and then remove from pan. | 4. | To Make 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. | |