1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. coarsely shredded zucchini (do not peel)
1 - (8 1/4 oz.) can crushed pineapple (well drained)
3 c. regular all-purpose flour, unsifted
2 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1 c. finely chopped walnuts
1 c. currants
With rotary mixer, beat the eggs to blend. Add oil, sugar,
vanilla. Continue beating mixture until thick and foamy. With a
spoon stir in the zucchini and pineapple. Combine the flour,
soda, salt, baking powder, cinnamon, and nutmeg. Gently stir
flour mixture, walnuts and currants into zucchini mixture just to
blend. Divide the batter equally between two greased and well
floured 5 x 9 inch pans. Bake in 350 degree oven 1 hour or until
wooden pick inserted in the center comes out clean. Cool in pans
10 minutes. Turn out onto wire racks until thoroughly cooled.
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