Pineapple Zucchini Bread

Lovin' from the oven, Pillsbury Best

Bread:

1 cup firmly packed brown sugar
1/2 cup butter, softened
1 cup finely shredded zucchini
1 can (8 oz) crushed pineapple in its own juice, undrained, reserving 1 tablespoon liquid
2 eggs, slightly beaten
2 cups Pillsbury's Best all-purpose or unbleached flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon allspice
1/2 cup chopped nuts

Glaze:

1/2 cup powdered sugar
Reserved 1 tablespoon pineapple liquid
1 teaspoon corn syrup
1/4 teaspoon cinnamon

Heat oven to 350 F. Grease and flour bottom only of 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 all the dry ingredients to zucchini mixture; blend well. Fold in nuts.

Spread evenly in prepared pan.

Bake for 60 to 70 minutes or until toothpick inserted comes out clean.

Cool 10 minutes; remove from pan.

In small bowl, combine all glaze ingredients until smooth; spoon over warm loaf. Cool completely on wire rack.

Wrap and store in refrigerator.

Yield: 1 big loaf or 3 mini loaves (350 F 35 minutes only)

Note: You can make muffins as well and bake for 20 minutes.