3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. coarsely shredded unpeeled 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. ground cinnamon
3/4 tsp. ground nutmeg
1 c. finely chopped walnuts
1 c. finely chopped currants

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 a separate bowl, stir together flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants until thoroughly blended. Stir gently into zucchini mixture just until blended. Spoon batter equally into greased and flour dusted 9 x 5 inch loaf pans. Bake in 350 degree preheated oven (325 degrees for glass pans) for 1 hour or until bread begins to pull away from sides of pans and a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; turn onto racks to cool completely. Makes 2 loaves.