3 eggs or equivalent substitute
1 1/2 c. sugar
2 c. shredded zucchini, unpeeled
3 c. flour
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1/2 c. walnuts, chopped
1 c. oil
1 1/2 tsp. vanilla
1 sm. can crushed pineapple
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. nutmeg
1 c. currants

Beat eggs until light, then add the oil, sugar and vanilla, beating until the mixture is thick. Stir in the zucchini and pineapple. Combine the dry ingredients, except the nuts, and stir into the batter. Pour half the batter into a greased and floured loaf pan, add the nuts to the rest of the batter and turn into the second loaf pan. Bake at 350 degrees for about 1 hour or until a skewer comes out clean. Cool about 1/2 hour in pans, then turn out onto cooling racks. Makes 2 (9"x5"x3") loaves.