Preparation / Directions:
With a rotary mixer, beat 3 eggs to blend. Add 1 cup salad oil, 2 cups sugar, and 2 teaspoons vanilla; continue beating mixture until thick and foamy. With a spoon stir in 2 cups coarsely shredded zucchini and 1 can (8 1/4 ounces) well drained crushed pineapple. Combine 3 cups regular all purpose flour (unsifted) 2 teaspoons baking soda, 1 teaspoon salt, and 1/2 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoons ground nutmeg, and 1 cup each finely chopped walnuts and currants; stir gently into zucchini mixture just until blended. Divide the batter equally between 2 greased and flour dusted 5 by 9 inch loaf pans. Bake at 350 oven for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; turn out on wire racks to cool thoroughly. makes 2 loaves.
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