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Zucchini Fruitcake


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Rate this recipe 3.1/5 (24 Votes)


  • 3 eggs
  • 1 cup salad oil
  • 2 cups packed brown sugar
  • 1 T vanilla
  • 3 cups flour
  • 1 T cinnamon
  • 2 tsp soda
  • 2 tsp allspice
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1/2 tsp baking powder
  • 2 cups shredded zucchini
  • 2 cups chopped walnuts
  • 2 cups chopped raisins
  • 1 cup currants
  • 2 cups mixed candied fruit
  • 8 T Brandy or Rum


Servings 2
Cooking time 70mins


Step 1

With electric mixer mix eggs, oil, brown sugar and vanilla. Beat until well blended. In separate bowl thoroughly mix flour, cinnamon, soda, salt, allspice, nutmeg, cloves and baking powder. Stir into creamed mixture until blended. Add zucchini, walnuts, raisins, currants and candied fruit. Mix until well blended.

Spoon batter into 2 greased and flour dusted pans, each 5x9" or 4.5x8.5". Bake at 325 for 1 hour 10 min or until toothpick inserted comes clean.

Let cool in pans on racks. If desired spoon 4T run or brandy over each loaf while still warm.

Instead of candied fruit: 2 cups dried fruit coarsely chopped in 1/4 cup brandy. Cook covered for 4-6 minutes.


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