2 c. shredded zucchini
1 (8 oz.) can crushed pineapple in juice
2 c. flour
1 1/2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. allspice
3 eggs
3/4 c. vegetable oil
1/3 c. thawed frozen pineapple juice concentrate
1 tsp. vanilla
3/4 c. chopped walnuts
1/2 c. golden raisins

Place zucchini in sieve. Let drain 30 minutes. Drain pineapple. Remove and reserve 1/4 cup for garnish. Preheat oven to 350 degrees. Coat inside of 10-inch tube pan with Pam. Stir together flour, sugar, baking soda, cinnamon, salt, and allspice in large bowl. Mix together eggs, oil, 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. Mix until well blended. Turn into prepared pan. Bake at 350 degrees for 50-55 minutes. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely. Frost with cream cheese frosting. Garnish with pineapple and walnuts.