3 c. flour
2 c. sugar
1/2 tsp. salt
1 tsp. soda
1 1/2 c. oil
3 eggs, beaten
1 small can crushed pineapple
1/2 c. coconut
2 c. zucchini, unpeeled and
1 c. walnuts, chopped
Mix flour, sugar, soda and salt. Add oil, pineapple and
juice and eggs. Stir in coconut, zucchini and walnuts. Place
in greased 9 x 13 x 2-inch pan. Bake at 350 degrees for 1 hour. Cool
Icing For Zucchini Cake:
1 (8 oz.) pkg. cream cheese,
1 stick margarine, softened
1 tsp. vanilla
1 lb. powdered sugar
Beat together cream cheese and margarine at room temper-
ature. Stir in other ingredients until smooth.
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