Pineapple Zucchini Bread

1 cup packed brown sugar
1/2 cup margarine, softened
1 cup grated zucchini
8 oz can crushed pineapple with juice
2 eggs
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground allspice
1/2 cup chopped walnuts
1/2 cup confectioners sugar
1 tsp corn syrup
1/4 tsp ground cinnamon

Heat oven 350* grease and flour bottom only of a 9x5 inch loaf pan
in large bowl cream brown sugar and margarine until light and fluffy.
Reserve 1 Tbsp pineapple juice.
Stir in pineapple, zucchini, eggs, flour, baking soda, cinnamon, salt 
and allspice and blend well.  Fold in nuts and spread evenly in pan.
Bake for 60-70 minutes 
cool 10 minutes and then remove from pan.

Glaze:
Combine confectioners sugar, reserved pinapple juice,
corn syrup and 1/4 tsp ground cinnamon.
Mix until smooth and spoon over warm loaf.
Cook completely on wire rack, wrap and store in refrigerator