Zucchini Bread - cooking recipe

Ingredients

3 eggs, beaten to blend
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. shredded zucchini
1 (8 oz.) can crushed pineapple, drained
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. walnuts, chopped fine
1 c. currants or raisins (I use raisins)

Preparation

Stir eggs, salad oil, sugar and vanilla with a spoon until thick.
Beat in zucchini and pineapple.
Combine flour with baking soda, salt, baking powder, cinnamon and nutmeg.
Add walnuts to flour mixture.
Combine zucchini and flour mixtures.
Boil currants or raisins, then drain.
Stir gently into mixture.
Bake at 375\u00b0 for 1 hour or until done.
Cool in pans for 10 minutes. (I bake mine at 300\u00b0 or 325\u00b0 in Bundt pan until done.
Makes it moist.
If using loaf pans, I bake at 350\u00b0.)