350 degrees. Using a bundt pan (3 quarts), generously greased.

3 eggs
1 c. vegetable oil
2 1/2 c. sugar (optional 1/2 brown and 1/2 white)
2 c. raw grated zucchini squash
3 c. flour
1/2 to 1 c. chopped walnuts
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

Large bowl beat eggs until foamy, add slowly oil, sugar, spices, zucchini, mix well. Gradually blend in flour, mix well, fold in nuts. Pour into well greased bundt pan (3 quarts).

Bake 1 hour until cake tests done. Cool 10 to 15 minutes, before removing from pan. (Plain cake freezes well. Spread with Cream Cheese Frosting.

FROSTING:

1 (3 oz.) pkg. cream cheese
1/4 c. butter
1 tsp. vanilla
2 c. sifted powdered sugar