Spicy Pineapple Zucchini Bread

With a rotary mixer, beat eggs to blend.

Add the salad oil, sugar and vanilla.

Continue beating mixture until thick and foamy.

With a spoon, stir in the zucchini and the pineapple. Combine the flour with the baking powder, baking soda, salt, cinnamon, nutmeg and nuts.

Stir gently into zucchini mixture, just until blended.

Stir in mashed banana.

Divide batter equally into 2 greased and floured 5 x 9-inch loaf pans.

Bake at 350° for 1 hour, or until toothpick inserted in center comes out clean. Turn out on wire racks to cool.