3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. coarsely shredded zucchini
8 1/4 oz. can crushed pineapple, well drained
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. walnuts, finely chopped
1 c. currants or raisins
1/2 c. powdered sugar
Milk

Beat eggs well with rotary mixer. Add oil, sugar and vanilla; continue beating until thick and foamy. Stir in zucchini and pineapple. Combine all remaining ingredients and stir gently into zucchini mixture just until blended. Divide into two greased and floured 5 x 9 inch loaf pans.

Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans; turn onto wire racks to cool thoroughly. Combine powdered sugar and enough milk to make it drizzle over the loaves. Makes 2 loaves.