In a large mixing bowl, beat 4 eggs and 2 cups sugar until light colored. Add 1 cup vegetable oil and beat until blended. In a separate bowl sift together 2 cups flour, 2 teaspoons cinnamon, 2 teaspoons baking powder, 1 teaspoon salt and 1 teaspoon baking soda. Add dry ingredients to egg mixture and beat 2 minutes. Stir in 1 can (8 1/4 ounce) crushed pineapple, well drained, 1 cup finely chopped walnuts, 2 teaspoons vanilla and 2 cups grated, raw zucchini (squeezed in paper towel).

Pour batter into well greased and floured 10 inch tube pan. Bake at 350 degrees for about 1 hour and 20 minutes. Cool on rack for 30 minutes. Blend 1 cup confectioners' sugar with 1 tablespoon milk. Blend until smooth. Pour over cool cake.