3 eggs
1 c. oil
2 c. sugar
2 tsp. vanilla
2 c. unpeeled shredded zucchini
1 (8 oz.) can crushed pineapple, well drained
3 c. flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
3/4 tsp. nutmeg
1/4 tsp. baking powder
1 c. chopped dates
1 c. chopped pecans

Beat eggs, oil, sugar and vanilla by hand until well mixed. Mixture will be thick. Stir in dry ingredients and mix well. Add pineapple, dates and pecans. Stir well. Stir in zucchini. Pour into 2 well-greased 9x5 inch bread pans. Bake at 350 degrees for 1 hour or until tested done with a toothpick.