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

In a mixing bowl beat eggs, oil, sugar and vanilla until thick. Stir in zucchini, pineapple, flour, soda, baking powder, salt, cinnamon, nutmeg, currants and walnuts. Blend well.

Pour into 2 greased 5 x 9 inch loaf pans. Bake in a 350 degree oven for 1 hour or until cake tester inserted in center comes out clean. Makes 2 loaves.