With a rotary mixer, beat eggs, salad oil, sugar and vanilla until frothy. Then stir in zucchini and pineapple.

In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon, nutmeg and nut.

Stir that lot gently into zucchini mixture just until blended.

Divide the batter equally between 2 greased and flour-dusted 5x9-inch loaf pans.

Bake in a 350 degree oven for 1 hour or until a wooden toothpick inserted in center comes out clean.

Cool in pans 10 minutes, turn out on wire racks to cool thoroughly.