3 eggs, beaten
1 c. Crisco oil
2 tsp. vanilla
2 c. sugar

Beat until thick and foamy. Then with a wooden spoon stir in:

2 c. shredded zucchini
1 c. drained, crushed pineapple

Combine and add:

3 c. flour
1 tsp. salt
1 1/2 tsp. cinnamon
1 c. walnuts, chopped
1 c. coconut
2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. nutmeg
1 c. dates, cut up

Stir just to blend. Place batter in two greased and floured 5 x 9 inch loaf pans. Bake for 1 hour at 350 degrees. Cool in pans for 10 minutes, then turn onto rack too cool.