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Zucchini Fruitcake

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Zuchinni Fruitcake

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Zucchini Fruitcake Recipe

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Zuchinni Fruitcake

Zucchini Fruitcake


  • 3 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 t salt
  • 3 t cinnamon
  • 2 t allspice
  • 1 cup cooking oil
  • 1 t vanilla
  • 1 t baking soda
  • ¼ t baking powder
  • 1½ t nutmeg
  • 2 cups grated zucchini
  • 1 cup chopped walnuts
  • 1 cup light raisins
  • 1 cup mixed candied fruit
  • ½ cup currants


  1. Beat eggs with oil, stir in sugar, vanilla.
  2. Sift flour, soda, salt, baking powder, cinnamon, nutmeg, allspices.
  3. Add to egg mixture.
  4. Stir in zucchini, nuts, raisins, candied fruit & currants.
  5. Turn into two greased & floured 9x5" loaf pans.
  6. Bake 350° for 1 hr & 20 min or until done.
  7. Cool in pan for 15 min, then turn out [on] wire rack to complete cooling.
  8. When cold, wrap in foil & store in airtight container.

Zucchini Fruitcake


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