3 eggs
2 c. sugar
1 c. oil
1 tsp. vanilla
2 c. peeled & finely grated zucchini
2 c. flour
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. baking powder
2 tsp. baking soda
1 c. chopped walnuts

Beat eggs until frothy. Add 2 cups sugar and mix well. Add oil and vanilla and zucchini; mix. then add remaining ingredients. Mix well. Grease a bundt pan well. Use sugar instead of flour to coat pan. Pour cake batter into pan. Bake at 350 degrees for 1 hour or until done.

FROSTING:

1/4 c. shortening
2 1/2 c. powdered sugar
1/3 c. sour cream
3/4 tsp. vanilla
1/8 tsp. salt

Mix at low speed until blended. Increase speed until high. Beat until smooth and fluffy. Ice cake. Keep cake in refrigerator.