Zucchini Pineapple Bread - cooking recipe

Ingredients

3 eggs
1 c. oil
2 c. sugar
2 tsp. vanilla
2 c. coarsely shredded zucchini
1 (8 1/4 oz.) can drained crushed pineapple
3 c. all-purpose flour
2 tsp. baking 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

Preparation

Beat eggs and blend in oil, sugar and vanilla.
Beat until thick and foamy.
With a spoon, stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants.
Stir into the zucchini mixture until well blended.
Divide batter into 2 greased and floured 5 x 9-inch loaf pans.
Bake at 350\u00b0 for 1 hour.
Cool in pan 10 minutes then turn out onto wire racks to cool.