Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, beat the eggs, sugar, vegetable oil, and vanilla extract until well combined.
Stir in the grated zucchini and crushed pineapple until evenly mixed.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.