Zucchini Fruit Cake Recipe

Summary

Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings8
CuisineCourse
MethodDish
SpecialityVegetarian
Main IngredientInterest Group

Ingredients

 Eggs2
 Cooking oil1 Cup (16 tbs)
 Sugar2 Cup (32 tbs)
 Vanilla1 Teaspoon
 Flour3 Cup (48 tbs)
 Baking soda1 Teaspoon
 Salt1 Teaspoon
 Baking powder1⁄2 Teaspoon
 Cinnamon3 Teaspoon
 Nutmeg1 1⁄2 Teaspoon
 Allspice2 Teaspoon
 Grated zucchini3 Cup (48 tbs)
 Walnuts1 Cup (16 tbs)
 Light raisins1 Cup (16 tbs)
 Mixed candied fruit1 Cup (16 tbs)
 Currants1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 852 Calories from Fat 340

% Daily Value*

Total Fat 39 g59.9%

Saturated Fat 5.6 g27.9%

Trans Fat 0 g

Cholesterol 52.9 mg

Sodium 480 mg20%

Total Carbohydrates 122 g40.7%

Dietary Fiber 5.4 g21.8%

Sugars 76.6 g

Protein 10 g19.9%

Vitamin A 3.5% Vitamin C 20.3%

Calcium 10.1% Iron 20.6%

*Based on a 2000 Calorie diet

Directions

Beat eggs with oil; stir in sugar and vanilla.
Sift together flour, soda, salt, baking powder, cinnamon, nutmeg, and allspice.
Add to egg-sugar mixture.
Stir in zucchini, nuts, raisins, candied fruit, and currants.
Turn into two greased 9 x 5-inch loaf pans.
Bake in 350-degree oven for one hour and 20 minutes or until done.
Cool in pan on rack for 15 minutes, then turn out onto wire rack to complete cooling.
When cool, wrap in foil and store in airtight container.
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