Pineapple Zucchini Cake

This is so much better than zucchini bread. I got this recipe from North Carolina, where there are so many good cooks.Everybody plants zucchini so must use it up. "WASTE NOT WANT NOT."

• Ready In: 1 hr 45 mins
• Serves: 10

Ingredients

• 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

Directions

1. Place zucchini in sieve; let drain 30 minutes.
2. Drain pineapple.
3. Preheat oven to 350°F; 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).