8 c. coarsely grated, peeled zucchini
3 c. pineapple juice
3/4 c. lemon juice
1 1/2 c. sugar

Bring all to a boil, cook for 20 minutes. Fill hot sterilized jars to within 1/2 inch of top; seal, process 15 minutes in hot water bath. Mixture freezes well. Cool; spoon in freezer bags; freeze. Can be used in any recipe calling for crushed pineapple.