As most zucchini breads are, this one is extremely moist, thanks to the combination of zucchini and the pineapple. And it's a fabulous flavor combination as well!
1. Preheat oven to 350 degrees F. Butter two 9x5-inch loaf pans; set aside.
2. In a medium bowl whisk together the flour, baking soda, cinnamon, salt and baking powder; set aside.
3. In a large bowl, mix together the sugar, oil, eggs and vanilla extract until thick and combined (I used a hand mixer on medium speed, you could also use a whisk with a lot of elbow grease). Add the flour mixture and mix on low (or with a wooden spoon) until combined - the batter will be very thick. Using a spoon, gently stir in the zucchini and pineapple until evenly distributed. Lastly, stir in the chopped dates and walnuts.
4. Divide the batter between the two loaf pans. Bake for 1 hour, or until the tops are golden brown and a thin knife inserted in the center comes out clean. (If you see the loaves are browning too much, cover with foil.)
5. Cool in the pans for 10 minutes, then turn out onto cooling racks to finish cooling completely.