2 c. sugar
1 1/2 c. salad oil
3 eggs
2 c. grated zucchini
1 c. drained, crushed pineapple
1 c. walnuts
3 c. flour
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon

Beat sugar, oil, and eggs until smooth. Add zucchini and pineapple. Stir in dry ingredients. Stir in walnuts.

Bake in a preheated 350°F oven for 50 to 60 minutes in a floured and greased 9 x 13 inch pan. Cool and frost with Cream Cheese Frosting.

FROSTING:

1 (1 lb.) box powdered sugar
4 oz. cream cheese
1 stick butter
1 tsp. vanilla

Mix together, beat well, spread on cool cake.

Sprinkle chopped walnuts over frosted cake.