Zucchini Cake V Be The First To Review By Anonymous recipe Comments | 0 Favorites | 3 Print This has always been a favorite at our house. Even the children like it! I buy Zucchini when it is on sale, shred it, and freeze it in 2 cup plastic bags. Zucchini Cake V Ingredients 3 eggs1 cup vegetable oil2 cups white sugar2 teaspoons vanilla extract2 cups grated zucchini1 (8 ounce) can crushed pineapple, drained3 cups all-purpose flour2 teaspoons baking soda1 1/2 teaspoons ground cinnamon1 teaspoon salt3/4 teaspoon ground nutmeg1/4 teaspoon baking powder1 cup dates, pitted and chopped1 cup chopped walnuts Instructions 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans. 2 Mix together flour, baking soda, cinnamon, salt, nutmeg, and baking powder. Set aside. 3 Beat eggs, oil, sugar, and vanilla until thick. Stir in shredded zucchini. Stir in drained pineapple. Mix well. 4 Add flour mixture and beat until smooth. Add dates and nuts. Mix well. 5 Divide batter evenly into two 9×5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean.