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

Beat eggs. Add oil, sugar and vanilla; continue beating until mixture is thick. With spoon, stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants. Stir gently into zucchini mixture just until blended. Divide equally between 2 greased and floured loaf pans.

Bake in preheated moderate oven at 350°F about 1 hour or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Turn out on wire racks to cool.