ZUCCHINI CAKE/BREAD (Spicey Pineapple Zucchini Bread)

Sherry Johnson, Recipe #5

3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely shredded, peeled zucchini (about 4 medium sized ones)
1 (8 ounce) can crushed pineapple, drained well
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup EACH currants and finely chopped walnuts
in large bowl, beat eggs until frothy.
add oil, sugar and vanilla.beat until thick and foamy.
stir in zucchini and pineapple.

In another bowl, stir flour, baking soda, salt, baking powder,cinnamon, nutmeg, currants, and walnuts until thoroughly blended.
stir gently into zucchini mixture just until blended.
spoon batter into two greased and flour-dusted 9 x 5 inch loaf pans.
Bake in a 350 degree oven for 1 hour or until bread begins to pull away from sides of pan and a wooden pick inserted in center comes out clean.

let cool in pans for 10 minutes
turn out onto racks and let cool completely
makes 2 loaves.

Beryl Johnson