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

In a large bowl beat eggs until frothy. Add oil, sugar and vanilla; continue beating until mixture is thick and foamy. Stir in zucchini and pineapple.

In another bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, currants and walnuts. Stir until thoroughly blended. Stir flour mixture into zucchini mixture until dry ingredients are moistened.

Spoon batter into 2 greased and flour dusted 9x5 loaf pans. Bake 350 degrees for 1 hour. Cool in pans 10 minutes then turn out onto racks to cool completely. Before slicing wrap tightly and refrigerate until next day.