Spicy Pineapple Zucchini Bread - cooking recipe

Ingredients

3 eggs or Egg Beaters equivalent
1 c. canola oil
2 tsp. vanilla
1 c. drained pineapple
2 tsp. soda
1 1/2 tsp. cinnamon
1 c. each: finely chopped walnuts and currants
2 c. sugar
2 c. coarsely cut zucchini
3 c. flour, sifted
1/2 tsp. baking powder
3/4 tsp. nutmeg

Preparation

Beat eggs with mixer.
Add oil, sugar and vanilla.
Continue beating mixture until thick and foamy.
Wit a spoon, stir in zucchini and pineapple.
Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants; stir gently into zucchini mixture just until blended.
Divide the batter equally between 2 greased and floured 5 x 9-inch loaf pans.
Bake at 350\u00b0 for one hour or until a toothpick in center comes out clean.
Cool in pans 10 minutes; turn out on wire racks to cool thoroughly.