The best delicious Chocolate Zucchini Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Zucchini Fruitcake recipe today!
Hello my friends, this Chocolate Zucchini Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Zucchini Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Zucchini Fruitcake.
What Makes This Chocolate Zucchini Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Zucchini Fruitcake.
Ready to make this Chocolate Zucchini Fruitcake Recipe? Let’s do it!
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1 Box raisins (12 oz) 1 tb Cinnamon; ground
1 pk Apricot halves, dried 2 ts Baking soda
(6 oz); chopped 2 ts Allspice; ground
1 c Dates, pitted; chopped 1 ts Nutmeg; ground
1 c Brandy 1 ts Cloves, ground
1 c Vegetable oil 3/4 ts Salt
3 Eggs 3/4 ts Baking powder
2 c Brown sugar; packed 2 c Zucchini; grated
1 tb Vanilla extract 2 c Walnuts; coarsely
3 c Flour – chopped
1/2 c Unsweetened cocoa powder
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 2:00
1. Preheat oven to 325F. 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 1/2 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 1/2 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.
Yields
1 servings
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