Zucchini Pineapple Bread - cooking recipe

Ingredients

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

Preparation

Beat together eggs, oil, sugar and vanilla until thick.
Stir in remaining ingredients; mix well.
Pour into 2 greased and floured loaf pans.
Bake at 350\u00b0 for 1 hour.
Cool on rack 10 minutes.
Remove from pans.
Cool completely before slicing.