Zucchini-Pineapple Bread

5 eggs, beaten until frothy
1 1/4 cups of vegetable oil
2 1/2 cups of sugar
1 tablespoon of vanilla extract
3 1/2 cups of flour
1 cup of toasted wheat germ
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 tablespoon of baking soda
1/2 teaspoon of baking powder
3 cups of shredded zucchini
1 cup crushed pineapple, drained

Preheat oven to 350ºF. Mix eggs and oil. Blend in sugar and vanilla. Mix thoroughly. Add remaining ingredients. Mix well. Pour into 3 loaf pans (7 × 3 × 2-inch). Bake 1 hour or until toothpick inserted in center comes out clean.