3 eggs
1/2 c. butter
1 tsp. vanilla flavoring
1 (8 oz.) can crushed pineapple, well drained
1/2 tsp. baking powder
1 tsp. salt
3/4 tsp. ground nutmeg
1 c. currants (tiny raisins)
1/2 c. vegetable oil
2 c. sugar
2 c. coarsely shredded zucchini
3 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 c. chopped walnuts

Using manual beater, beat eggs to blend. Add butter, oil, sugar and vanilla; beat until thick and foamy. Stir in zucchini and pineapple. Combine remaining ingredients. Add to zucchini, mixture, mixing well until blended. Spread in greased and floured 9 x 5 x 3 inch loaf pans. Bake at 350 degrees for 1 hour or until toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove and cool on wire rack. Yields 2 loaves.