Preheat the oven to 350 degrees and line a loaf pan with parchment paper.

In a large bowl stir together the butter, eggs, sugar, brown sugar and vanilla until well mixed.

Fold in the grated zucchini and pineapple until evenly distributed. (make sure to drain the zucchini before adding)

In a separate medium mixing bow whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until well mixed.

Stir the dry ingredients into the wet ingredients gradually, stirring after each addition.

Pour the batter into the prepared bread pan and place in the oven to bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and place on a wire rack and let cool in the pan for about 10 minutes before removing from the pan to the wire rack to cool completely before glazing.

To make the glaze-

Place the powdered sugar in a small bowl and gradually add in the reserved pineapple juice stirring after each addition until the desired consistency is reached. If a thicker glaze is desired add less juice, if you prefer a more liquid glaze add more.

Drizzle the glaze evenly across the top of the zucchini pineapple bread, slice and serve.