Preheat oven to 350 degrees. Grease and flour loaf pans, or spray with baking spray.
Combine eggs, oil, sugar, and vanilla then beat until thick and foamy.
Stir in zucchini and pineapple.
In a separate bowl, whisk together the rest of the ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, nuts, and currants or dates.
Pour wet ingredients into dry, stirring to combine.
Divide batter evenly between loaf pans. Bake for one hour or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes. Turn out on wire rack to cool.
No need to peel the zucchini before you shred it, just chop the ends off. Some recipes say to let the zucchini drain, but I think moist zucchini makes for a more moist loaf.
Take 'em or leave 'em. I leave out the chopped walnuts and dates because I'm not a big fan of the texture.
If you can only find a 20oz can, just drain it and use half (10oz) of the pineapple.
The original recipe says to use a 9x3-inch loaf pan, but I updated it to 9x5-inch which is standard these days. Whatever size you have on hand will work as long as you fill it two-thirds of the way full.
Mine always gets eaten or given away, but zucchini bread will keep in the freezer for two to three months. I store it wrapped in foil, so I would just pop it in a freezer bag from there, but you could wrap it in plastic wrap and then foil to freeze then just set out to defrost.