Spicy Pineapple-Zucchini Bread - cooking recipe

Ingredients

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

Preparation

In large bowl, beat eggs until frothy.
Add oil, sugar and vanilla.
Continue beating until mixture is thick and foamy.
Stir in zucchini and pineapple.
In separate bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants until thoroughly blended.
Stir gently into zucchini mixture just until blended.
Spoon batter equally into 2 greased and floured 9 x 5-inch loaf pans.
Bake at 350\u00b0 for 1 hour or until bread begins to pull away from sides of pan.