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

Beat eggs with rotary mixer to blend. Add oil, sugar and vanilla. Continue beating mixture until thick and foamy. With spoon, stir in zucchini and well drained, crushed pineapple. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants. Stir gently into zucchini mixture just until blended. Divide the batter equally between 2 greased loaf pans. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes.