Beat eggs, oil, sugar and vanilla together until thick.
Stir zucchini, pineapple, flour, bicarb soda, salt, baking powder, spices, sultanas and nuts into the egg mixture; blend well.
Pour batter into two 23x13cm greased loaf tins. Bake in preheated oven for 1 hour, or until a toothpick inserted into the centre of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.