Spicy Pineapple-Zucchini Bread

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

1. In large bowl, beat eggs until frothy.
2. Add oil, sugar and vanilla.
3. Continue beating until mixture is thick and foamy.
4. Stir in zucchini and pineapple.
5. In separate bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants until thoroughly blended.
6. Stir gently into zucchini mixture just until blended.
7. Spoon batter equally into 2 greased and floured 9 x 5-inch loaf pans.
8. Bake at 350u0b0 for 1 hour or until bread begins to pull away from sides of pan.

eggs, salad oil, sugar, vanilla, zucchini, pineapple, flour, baking soda, baking powder, ground cinnamon, ground nutmeg, walnuts, currants

Taken from www.cookbooks.com/Recipe-Details.aspx?id=962616 (may not work)