2 c. flour
2 tsp. cinnamon
3 eggs
3/4 c. buttermilk
2 tsp. vanilla
2 c. grated zucchini, drained
1 c. chopped pecans
2 tsp. baking soda
1/2 tsp. salt
3/4 c. vegetable oil
2 c. sugar
8 oz. pineapple, drained

Preheat oven to 350 degrees and bake 55 to 60 minutes, use a 13 x 9 inch pan.

Sift flour, baking soda, cinnamon and salt together. Set aside in large bowl, beat eggs, add oil, buttermilk, sugar, and vanilla. Mix well. Add flour mixture, pineapple, zucchini and nuts. Stir well. Pour into greased baking dish. While cake is baking make glaze.

BUTTERMILK GLAZE:

1 c. sugar
1/2 c. buttermilk
1 tbsp. corn syrup
1/2 tsp. baking soda
1/4 lb. butter
1 tsp. vanilla

Combine everything, except vanilla. Bring to a boil and cook 5 minutes. Stir occasionally. Remove from heat and add vanilla. Slowly pour glaze over hot cake.