Heat oven to 350.

Grease and flour bottom only of 9 x 5 inch loaf pan.

In large bowl with electric mixer, beat brown sugar and butter on medium speed until light and fluffy.

With spoon, stir in zucchini, pineapple and eggs.

Stir in flour, baking soda, 1 teaspoon cinnamon, sat and allspice until well blended.

Fold in walnuts. Spread evenly in pan.

Bake 60-70 minutes or until toothpick comes out clean. Cool 10 min; remove from on to cooling rack. Cool 30 min.

In small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hr. Store in refrigerator.