Please consult the OU's guidelines for checking fruits and vegetables.


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3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely shredded zucchini
1 cup well drained pineapple
3 cups flour, unsifted 2 teaspoons soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon, ground cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup currents


Preheat oven to 350. In an electric mixing bowl beat the eggs until they are frothy, Add salad oil, sugar, vanilla. Continue beating until thick and foamy. With a spoon stir in the zucchini and pineapple. In another bowl combine the flour, soda, salt, baking powder, cinnamon, nutmeg, nuts and currents. Gently stir the flour mixture into the zucchini mixture and mix just until well blended. Divide the batter between 2 greased and floured 9×5 loaf pans. Bake for 1 hour