Zucchini Coconut Loaf Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.

In small pan boil one cup water. Add currants or raisins and boil for two minutes. Drain.

In mixing bowl beat egg oil and sugar. Stir in zucchini and vanilla.

In another bowl measure flour baking powder soda salt cinnamon nutmeg coconut walnuts and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.

Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.