4 eggs 2 cups white sugar 1 cup vegetable oil 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon salt 2 teaspoons baking powder | 1 teaspoon baking soda 1 (8 ounce) can crushed pineapple, drained 1 cup chopped walnuts 2 cups grated zucchini 2 teaspoons vanilla extract 1 cup confectioners' sugar 2 tablespoons milk |
| Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt cake pan. (or use a regular cake pan) | |
| Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper. | |
| In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan. | |
| Bake for 80 minutes for bundt pan (60 minutes for regular cake pan), or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes. | |
| Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake. |
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