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

Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients until well blended. Pour into 2 greased 5 x 9 inch loaf pans. Bake at 350 degrees for about 1 hour. Bread is done when a wooden toothpick inserted into middle of loaf comes out clean.