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

With a rotary mixer, beat 3 eggs to blend. Add 1 cup salad oil, sugar and vanilla; continue beating mixture until thick and foamy. With a spoon stir in zucchini and crushed pineapple. Combine dry ingredients. Stir gently into zucchini mixture just until blended.

Divide the batter equally between 2 greased and floured 5 x 9 inch loaf pans. Bake at 350 degrees for 1 hour. Cool in pans 10 minutes, turn out on wire racks to cool thoroughly.