Chocolate zucchini fruitcake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box raisins (12 oz) | |
| 1 | pack | Apricot halves, dried |
| (6 oz); chopped | ||
| 1 | cup | Dates, pitted; chopped |
| 1 | cup | Brandy |
| 1 | cup | Vegetable oil |
| 3 | Eggs | |
| 2 | cups | Brown sugar; packed |
| 1 | tablespoon | Vanilla extract |
| 3 | cups | Flour |
| ½ | cup | Unsweetened cocoa powder |
| 1 | tablespoon | Cinnamon; ground |
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Allspice; ground |
| 1 | teaspoon | Nutmeg; ground |
| 1 | teaspoon | Cloves, ground |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Baking powder |
| 2 | cups | Zucchini; grated |
| 2 | cups | Walnuts; coarsely chopped |
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 2:00
1. Preheat oven to 325°F. Grease two 9 x 5 x 3-inch loaf pans. Dust with flour and tap out excess; or line with parchment paper.
2. In a 2-qt glass bowl, combine raisins, apricots, dates, and ½ cup brandy. Heat in microwave on High for 2 mins, until most of liquid is absorbed; stir and set aside.
3. In a large bowl, beat together oil, eggs, brown sugar, and vanilla with an electric mixer on medium until well blended, 2 to 3 mins.
4. Add flour, cocoa, cinnamon, baking soda, allspice, nutmeg, cloves, salt, and baking powder. Beat until well blended. Stir in zucchini, walnuts, and reserved fruit mixture and its liquid.
5. Spoon batter into prepared pans. Bake 60 to 65 mins, or until a cake tester inserted in center comes out clean. Do not overbake.
Sprinkle remainder ½ cup brandy over warm cakes. Let cool in pans on racks, then loosen sides of cake carefully with a sharp knife and unmold. Wrap well in plastic wrap; then wrap in aluminum foil. Store in refrigerator or freezer. Allow refrigerated cakes to age at least 1 to 2 weeks before serving.
NOTES : Make in summer, when zucchini crop is over-abundant and freeze,
well wrapped, for holiday gifts and parties.