Beat 3 eggs to blend. Add 1 cup salad oil, 2 cups sugar, and 2 teaspoons vanilla. Beat until thick and foamy. Stir in 2 cups shredded zucchini and 1 (8 oz.) can crushed pineapple. Set aside.

Combine 3 cups flour unsifted, 2 teaspoons baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg. Stir gently into mixture until just blended. Pour into 2 greased bread pans and bake at 350 degrees until done. Use the toothpick test.