Zucchini Bread

3 eggs
1 cup vegetable oil
2 cups sugar
3 teaspoons vanilla

2 cups zucchini

3 cups sifted flour
1 teaspoon salt
1 teaspoon soda
1/4 teaspoon baking powder
3 teaspoons cinnamon

1 cup chopped walnuts
1 cup currants

If zucchini are large (like the kind people give you in the summer), shred
and put in strainer and press or squeeze with hands to get excess liquid
out. If small, this step is not necessary. (I bought mine at Fred's and
they were pretty small, without much extra water) Beat eggs, sugar, vanilla
and oil together. Add flour, salt, soda, baking powder and cinnamon. Mix
well and add zucchini. Add walnuts and currants and mix.

Pour into 2 greased and floured loaf pans. Bake 55-60 minutes at 350
degrees or until wooden pick inserted in center comes out with very little
cake clinging to it. (I over-cooked mine and NO cake was clinging. Next
time I'll cook only about 55 minutes)