3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. coarsely shredded zucchini
1 (8 oz.) can well drained crushed pineapple
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1 c. chopped nuts
1 c. currants

With mixer beat eggs, add salad oil, sugar and vanilla, continue beating until mixture is thick and foamy. With spoon stir in zucchini, pineapple, combine flour, baking soda, salt, cinnamon, nuts and currants. Stir gently into zucchini mixture until well blended. Divide batter into 2 greased and floured 5 x 9 inch pans. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes. Turn out on wire rack and cool. Light glaze may be put on when cooled.