3 eggs
1 c. oil
2 c. sugar
2 tsp. vanilla
2 c. shredded zucchini
1 (8 1/2 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. ground nutmeg
1 c. walnuts
1 c. currants

With rotary mixer, beat eggs to blend. Add salad oil, sugar and vanilla - continue beating mixture until thick and foamy.

With spoon, stir in zucchini and pineapples.

Combine all-purpose flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants. Stir dry ingredients gently into zucchini mixture just until blended.

Divide batter equally between 2 greased (flour lightly) 5x9 loaf pans. Bake 350 degrees for 1 hour - or until wooden pick comes out clean. Cool 10 minutes on wire rack. Makes 2 loaves.