Preheat oven to 180 degrees C. Grease a small loaf tin.
In small pot boil one cup water. Add currants 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, bicarb soda, salt, cinnamon, nutmeg, coconut, walnuts and currants. Stir to combine thoroughly. Pour all at once over the egg mix in mixing bowl. Stir to moisten. Turn into greased loaf tin.
Bake in preheated oven for 1 hour until an inserted skewer comes out clean. Cool in tin 10 minutes. Turn out on rack. Cool and wrap.