Preheat Oven to 350 degrees.

Shred zucchini and set aside. Mash bananas and set aside.

In a large bowl, beat eggs, oil, and sugar.

Slowly add flour, baking powder, baking soda, cinnamon, vanilla extract, and pecans. Thoroughly combine.

Add zucchini and bananas until well blended.

Pour into greased and flowered bundt pan, and bake for 45-55 minutes or until toothpick inserted into the center comes out clean.

Cool for 10 minutes in pans on wire rack. Remove from pan and cool completely.

This could also be made into loaf pans, with enough to fill about 2.

Once cooled, dust with powdered sugar.