3 c. raw zucchini squash
3 c. sugar
1 1/2 c. cooking oil
4 eggs
4 c. flour
1 tbsp. baking soda
2 tbsp. baking powder
1 1/2 tbsp. cinnamon
1/2 tbsp. salt
1 c. nuts, chopped

Mix squash, sugar, oil and eggs together. Combine with other ingredients. Mix well. Bake in greased and floured pan (2 loaf pans or 2 - 9 inch square pans or 2 tube pans). Bake at 350 degrees (325 degrees for pyrex) for 35 minutes or until done.

ICING:

1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 stick butter
1 box powdered sugar
1 tbsp. vanilla

Cream the cheese and butter. Add sugar, vanilla and pecans. Blend well. Add milk if necessary to spread. (Extra frosting can be frozen in plastic container for use later.)