Zucchini Fruitcake

Ingredients

• 3 eggs
• 1 c salad oil
• 2 c brown sugar
• 3 c flour
• 1 Tbsp cinnamon
• 1 tsp salt
• 1 tsp nutmeg
• 1 tsp ground cloves
• 2 tsp baking soda
• 2 tsp allspice
• 12 tsp baking powder
• 3 c shredded zucchini
• 2 c raisins coarsely chopped
• 2 c walnuts coarsely chopped
• 1 c currants
• 2 c mixed candied fruit
• 8 Tbsp brandy or rum optional

Directions

1. In electric mixer bowl combine eggs oil brown sugar and vanilla Beat until well blended In separate bowl mix flour cinnamon soda allspice salt nutmeg cloves and baking powder Stir into creamed mixture With a spoon stir in zucchini walnuts raisins currants and candied fruit Mix just until blended Spoon into 2 greased and floured 5 x 9 loaf pans Bake in 350 oven for 1 hour and 10 minutes or until a pick inserted in center comes out dry Let cool in pans or on racks If desired spoon 4 Tbsp rum or brandy over each loaf while still warm When completely cool remove fruitcakes from pan and wrap well then freeze Allow to age at least two weeks