Pineapple Zucchini Cake

• 2 cups zucchini, shredded
• 1 (8 ounce) can crushed pineapple in juice
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground allspice
• 3 eggs
• 3/4 cup vegetable oil
• 1/3 cup pineapple juice concentrate
• 1 teaspoon vanilla
• 1/2 cup golden raisin

1. Place zucchini in sieve; let drain 30 minutes.
2. Drain pineapple.
3. Preheat oven to 350u0b0F; coat the inside of 10 inch tube pan with non-stick vegetable oil spray.
4. Sift together flour, sugar, baking soda, cinnamon, salt, and allspice in a large bowl.
5. Mix together eggs, oil, pineapple juice and vanilla in a small bowl. Add to the dry ingredients.
6. Press zucchini to remove excess liquid.
7. Add drained zucchini, pineapple, and raisins to bowl; mix with a wooden spoon until well blended. Turn into prepared pan.
8. Bake in preheated oven until a wooden toothpick comes out clean (about 55 minutes).

zucchini, pineapple, flour, sugar, baking soda, ground cinnamon, ground allspice, eggs, vegetable oil, pineapple juice concentrate, vanilla, golden raisin

Taken from www.food.com/recipe/pineapple-zucchini-cake-123675 (may not work)