3 c. grated zucchini
3 c. sugar
1 c. cooking oil
4 eggs
1 tsp. vanilla
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1 c. chopped nuts

Mix together zucchini, sugar, oil, eggs and vanilla; beat well. Combine dry ingredients; add to squash mixture, blending well. Stir in nuts. Bake in greased and floured 9x13 pan at 350 degrees for 50-55 minutes or bake in greased and floured tube or Bundt pan at 325 degrees for 1 1/2 hours. Cool and frost.

FROSTING:

4 oz. pkg. Philadelphia cream cheese
2 c. powdered sugar
1/4 c. butter
1 tsp. vanilla

Mix all together.