Zucchini Bread
Cynthia Nourse Adamowitch

3 eggs
2 c. sugar
1 c. crisco oil
2 tsp. vanilla
2 c. grated, peeled zucchini
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1/2 c. chopped nuts
1 c. chopped dates

Combine all ingredients; stir well. Bake at 325 degrees for 1 hour in 2 greased and floured loaf pans. Let cool 20 minutes. Remove from pans. Very good.