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

Beat eggs, oil, sugar, and vanilla until thick. Stir in remaining ingredients; mix well. Pour into 2 greased 9 x 5 inch loaf pans. Bake at 350 degrees for about 1 hour or until toothpick comes out clean in center of bread. Freeze well.