Preheat oven to 350.

Lightly grease two 9x5 loaf pans; set aside.

In a bowl, beat eggs with electric mixer until frothy; beat in sugar, oil and vanilla and continue beating until mixture is thick and foamy. Stir in zucchini and pineapple.

In another bowl, stir together flour, baking soda, salt, baking powder, cinnamon (nutmeg) and nuts. Add to zucchini mixture and stir just until all flour is moistened.

Spoon batter into prepared pans. Bake 50-60 minutes. Cool on wire rack for 10 minutes, then turn out onto rack to cool completely.