3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. coarsely grated zucchini, unpeeled
1 (8 1/2 oz.) can crushed pineapple, drained
1 1/2 tsp. cinnamon
1 c. chopped nuts
3/4 tsp. nutmeg
1 c. currant or raisins
3 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder

Beat eggs, oil, sugar and vanilla. Continue beating until foamy. Stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, spices, nuts and currants (raisins). Stir into above mixture until blended. Divide into 2 loaves. Bake in greased, floured pans at 350 degrees for 1 hour. Cool in pans for 10 minutes and turn out.