2 c. shredded zucchini
2 c. all purpose flour
2 tsp. cinnamon
1/3 c. frozen pineapple juice concentrate, thawed
1 tsp. vanilla
1 (8 oz.) can crushed pineapple
1 c. brown sugar
3 egg whites
2 tsp. baking soda
1/3 c. Canola oil
1/2 c. golden seedless raisins

Drain zucchini for 30 minutes. Coat tube or 13 x 9 baking pan with non stick spray. Stir together flour, sugar, baking soda and cinnamon in large bowl. In small bowl mix eggs, oil, pineapple (with juice), and vanilla. Add this to dry ingredients in large bowl. Press zucchini to remove liquid. Add zucchini and raisins to large bowl.

Mix well and pour into prepared pan. Bake at 350 degrees for 50 to 55 minutes for tube pan or 45 minutes for 13 x 9 pan. This is great served warm or when cooled.