Zucchini-Pineapple Bread

A unique and delicious quick bread.  Makes 2 loaves.

3 eggs

1 cup vegetable oil

2 cups sugar

2 teaspoons vanilla extract

3 cups all purpose flour

2 teaspoons baking soda

1/4 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1 teaspoon salt

2 cups coarsely grated unpeeled zucchini

1 (8 oz.) can crushed pineapple, well drained

1 cup chopped dates

1 cup chopped nuts

Preheat the oven to 350.  Grease two loaf pans.  Beat the eggs, oil, sugar, and vanilla together until thickened.

Whisk the flour, baking soda, baking powder, spices, and salt in a large bowl until well combined.  Add the zucchini and toss to separate and coat with flour.

Add the egg mixture and the pineapple to the flour mixture.  Stir until just combined.  Fold in the dates and pecans.

Scrape the butter into the prepared pans and bake for about one hour or until a toothpick inserted near the center of a loaf comes out clean.  Let the bread cool in the pans for 10 minutes, then turn out onto a rack to continue cooling.