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

Beat egg well. Add Crisco oil, sugar and vanilla. Continue beating mixture until thick and foamy. STIR in zucchini and pineapple. Combine the flour, soda, baking powder, salt, cinnamon and nutmeg, currants and nuts. Stir very gently into zucchini mixture until blended. Divide batter equally between 2 greased and flour-dusted 5 x 9 inch loaf pans. Bake at 350 degrees for 1 hour or until pick comes out clean. Cool in pans 10 minutes. Turn out on wire rack to cool completely. Makes 2 loaves.