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3 egg, slightly beaten 1 c. salad oil 2 c. sugar 2 tsp. vanilla 2 c. coarsely shredded zucchini 1 (8-1/2 oz.) can well drained pineapple 3 c. flour 2 tsp. soda 1 tsp. salt 1/2 tsp. baking powder 1 1/2 tsp. cinnamon 3/4 tsp. nutmeg With rotary mixer, beat eggs, oil, sugar and vanilla until thick and foamy. Stir in zucchini and pineapple. Combine flour, soda, salt and baking powder, and spices. Gently stir into zucchini mixture and add 1 cup chopped walnuts and 1 cup currants. Divide into 2 greased and floured 5x9 inch loaf pans. Bake 1 hour at 350 degrees or test center with wooden pick. Cool in pan 10 minutes. Then turn onto a wire rack. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |