In a large mixing bowl beat 4 eggs and 2 cups sugar until light colored. Add 1 cup of vegetable oil and beat until blended.

In a separate bowl, sift together 2 cups unsifted all-purpose flour, 2 teaspoons ground 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 ounces) crushed pineapple well drained, 1 cup finely chopped walnuts, 2 teaspoons vanilla and 2 cups grated raw unpeeled zucchini squash (squeezed in paper towel). Mix thoroughly.

Pour batter into a well greased and floured 10 inch tube pan. Bake in preheated 350 degree oven for 1 hour and 20 minutes or until cake tests done. Cool on rack for 30 minutes. Loosen with spatula. Blend 1 cup confectioners' sugar with 1 tablespoon milk and blend until smooth.