3 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 c. chopped pecans
1 c. chopped dates
3 eggs
1 c. vegetable oil
2 tsp. vanilla flavoring
2 c. shredded, peeled zucchini
2 c. sugar
1 (8 oz.) crushed pineapple, well drained

Combine flour, soda, baking powder, cinnamon, pecans, salt and dates and set aside. Beat eggs lightly in a large bowl; add sugar, oil and vanilla. Beat until creamy; stir in the zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened.

Spoon batter into 2 well-greased and floured 9 x 5 x 3-inch loaf pans.

Bake at 350°F for 1 hour or until done. Cool 10 minutes before removing from pans.