Pineapple Zucchini Bread

3 Eggs
2 C. Shredded Zucchini
1 C. Vegetable Oil
1 Can (8oz) crushed pineapple, drained
2 tsp. vanilla
3 C. Flour
2 C. Sugar
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
3/4 tsp. ground nutmeg
1/2 tsp. baking powder

In a bowl combine eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistned. Pour into 2 greased 8in X4X2 loaf pans. Bake at 350 for 50-60 minutes or until toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks.