1 cup vegetable oil
2 cups sugar
2 tsp. vanilla
2 cups coarsely shredded, unpeeled zucchini
1 can (8¼ oz.) well-drained crushed pineapple
3 cups all-purpose flour, unsifted
2 tsp. baking soda
1 tsp. salt
½ tsp. baking powder
1½ tsp. ground cinnamon
¾ tsp. ground nutmeg
1 cup finely chopped walnuts
1 cup finely chopped currants
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 a 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 flour-dusted 9 by 5-inch loaf pans.
Bake at 350º for 1 hour or until breads begin to pull away from sides of pans and a wooden toothpick inserted in centers comes out clean. Let cool in pans for 10 minutes; then turn onto baking racks to cool completely.