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.
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