3 c. zucchini squash, peeled and ground (can use blender)
3 c. sugar
1 1/2 c. cooking oil
4 eggs
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
3 c. flour
1 1/2 tsp. salt
1 c. nuts

Peel squash, remove seeds, grind. Mix with sugar, oil and eggs. Beat 2 minutes. Add dry ingredients and mix. Bake in 9 x 13 inch pan for 40 minutes at 350 degrees. Choice of icings on follows.

ICING A:

Mix 2 cups powdered sugar, 1/2 stick butter and 3 ounces cream cheese. Frost and store in refrigerator.

ICING B:

1 c. sugar
1/2 stick butter
1/2 c. buttermilk
1 tsp. vanilla
1 tbsp. white Karo
1 tsp. baking soda

Mix until thick. Poke holes in cake and pour over. Do not cool.