Pineapple Zucchini Cake - cooking recipe

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

Preparation

Place zucchini in sieve; let drain 30 minutes.
Drain pineapple.
Preheat oven to 350\u00b0F; coat the inside of 10 inch tube pan with non-stick vegetable oil spray.
Sift together flour, sugar, baking soda, cinnamon, salt, and allspice in a large bowl.
Mix together eggs, oil, pineapple juice and vanilla in a small bowl. Add to the dry ingredients.
Press zucchini to remove excess liquid.
Add drained zucchini, pineapple, and raisins to bowl; mix with a wooden spoon until well blended. Turn into prepared pan.
Bake in preheated oven until a wooden toothpick comes out clean (about 55 minutes).