3 eggs
1 c. oil
2 c. sugar
2 tsp. vanilla
2 c. coarsely shredded zucchini
1 c. crushed pineapple, drained
1 tsp. baking powder
1 c. finely chopped nuts
1 c. chopped dates
1 c. chopped maraschino cherries
2 tsp. cinnamon
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
3/4 c. chopped dried apricots
3/4 c. red currants
3/4 c. golden raisins
3/4 c. dark raisins
1/4 c. brandy

Soak currants, golden raisins and dark raisins in very hot water for 5 minutes and drain well. Beat eggs to blend. Add oil, sugar and vanilla. Beat until thick and foamy. Stir in zucchini and pineapple. Combine all other ingredients and stir into first mixture. Blend well.

Pour into 3 well-greased and floured regular size loaf pans. (Works well made in small pans for gift-giving.) Bake at 350 degrees for approximately 1 hour. Test with sharp knife for doneness. Cool in pans for 10 minutes, then turn out onto cooling racks until room temperature. May be frozen for later use.