Pineapple-Zucchini Cake - cooking recipe

Ingredients

2 c. shredded, unpeeled zucchini
3 c. flour
2 c. sugar
3 eggs
1 c. Crisco oil
2 tsp. vanilla
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3 tsp. cinnamon
1 (8 1/2 oz.) crushed pineapple, drained
1 c. currants
1 1/2 c. chopped nuts

Preparation

In bowl, blend eggs and sugar. Add Crisco oil and vanilla. Blend well.
Add baking soda, salt, baking powder and cinnamon. Mix well.
Add flour alternately with zucchini and blend.
Then add pineapple, currants and nuts.
Blend well.
Pour batter in two greased and floured 9 x 5-inch pans.
Bake at 350\u00b0 for 1 hour. Let cool 10 minutes and turn out on cooling racks.