Heat oven to 350°F. Lightly grease two 9-inch loaf pans; set aside.

In mixing bowl, beat eggs until frothy. Beat in sugar, oil and vanilla. Continue beating until mixture is thick and foamy. Stir in zucchini and pineapple.

In second 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 to 60 minutes. Yields 2 loaves.