Pineapple Zucchini Bread

2 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
2 cups shredded zucchini
1 8-ounce can crushed pineapple -- undrained

In a mixing bowl, beat eggs, sugar, oil, and vanilla. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple. Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350 degrees for 60 - 70 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.