3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. coarsely grated zucchini
1 (8 1/4 oz.) can crushed pineapple (well-drained)
3 c. all purpose 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 (chopped)
1 c. currants

In a very large mixing bowl with an electric mixer beat eggs to blend. Add salad oil, sugar and vanilla. Beat until mixture is thick and foamy. With a spoon, stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, nuts and currants.

Stir gently into the zucchini mixture until just blended. Divide batter between two greased and floured loaf pans. Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.

Cool in pans 10 minutes then turn onto wire racks to cool thoroughly. Seal tightly in plastic wrap or aluminum foil. Freezes well. Makes 2 loaves.