3 eggs
2 c. sugar
2 tsp. vanilla
1 c. oil
2 c. grated zucchini
3 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 c. crushed pineapple

Beat first 4 ingredients until fluffy. Stir in zucchini, flour, baking powder, salt and baking soda. Add crushed pineapple. Bake at 325 degrees for 50 to 50 minutes in 9 x 13 inch pan. Cool and frost with the following:

2 heaping tbsp. flour
1 c. water
2 sticks butter
1 c. sugar

Mix flour and water in shaker until dissolved. Put in pan on stove and boil until thick. Let cool. Add sugar and butter to flour mixture. Whip until almost white with electric mixer. Add 1/2 cup chopped nuts and spread on cooled cake.