(if nuts omitted)

2 c. shredded zucchini
1 c. (8 oz.) crushed pineapple, in juice
1 1/2 c. sugar
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. ground allspice
2 c. flour
3/4 c. egg substitute
3/4 c. applesauce
1/3 c. thawed frozen pineapple juice concentrate
1 tsp. vanilla
3/4 c. walnuts (optional)
1/2 c. golden raisins (optional)
Cream cheese frosting (recipe follows)

1. Place zucchini in a sieve; let drain 30 minutes. Drain about half of syrup off of pineapple.

2. Preheat oven to 350 degrees. Coat inside of 10 inch tube pan with vegetable cooking spray.

3. Stir together flour, sugar, baking soda, cinnamon, salt and allspice in large bowl. Mix together egg substitute, applesauce, pineapple juice concentrate and vanilla in small bowl. Add to dry ingredients. Press zucchini to remove excess liquid. Add drained zucchini and pineapple, walnuts and raisins to bowl. Mix with wooden spoon until well blended, turn into prepared pan.

4. Bake in preheated oven for 50 to 55 minutes or until wooden pick inserted comes out clean. Cool cake in pan on wire rack 10 minutes. Remove from pan and cool completely.

5. Frost cake with Cream Cheese Frosting:

4 oz. softened fat free cream cheese
2 c. 10X (confectioners) sugar
1 1/2 tsp. thawed frozen pineapple juice concentrate
Combine in small bowl. Beat until smooth and good spreading consistency.