Zucchini Fruitcake
A moist and flavorful fruitcake packed with zucchini, raisins, nuts, and candied fruit, enhanced by warm spices like cinnamon, nutmeg, and cloves. Perfect for holiday gatherings or as a sweet gift, this rich loaf combines fruit and nut textures with a hint of brandy for added depth.
Ingredients
- 3 eggs
- 1 cup salad oil ⓘ
- 2 cups brown sugar ⓘ
- 3 cups flour ⓘ
- 1 tablespoon cinnamon ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon nutmeg ⓘ
- 1 teaspoon ground cloves ⓘ
- 2 teaspoons baking soda ⓘ
- 2 teaspoons allspice ⓘ
- 1/2 teaspoon baking powder ⓘ
- 3 cups shredded zucchini ⓘ
- 2 cups raisins ⓘ
- 2 cups walnuts
- 1 cup currants ⓘ
- 2 cups mixed candied fruit ⓘ
- 8 tablespoons brandy or rum ⓘ
Instructions
- Preheat the oven to 350°F (175°C).
- In an electric mixer bowl, combine eggs, salad oil, brown sugar, and vanilla. Beat until well blended.
- In a separate bowl, mix flour, cinnamon, baking soda, allspice, salt, nutmeg, cloves, and baking powder.
- Gradually stir the dry mixture into the creamed mixture until combined.
- Stir in shredded zucchini, walnuts, raisins, currants, and candied fruit just until blended.
- Spoon the batter into two greased and floured 5 x 9-inch loaf pans.
- Bake for approximately 1 hour and 10 minutes, or until a toothpick inserted in the center comes out dry.
- Let the loaves cool in the pans or on racks.
- If desired, spoon 4 tablespoons of brandy or rum over each warm loaf.
- When completely cool, remove the fruitcakes from the pans, wrap well, and freeze.
- Allow to age at least two weeks before serving.
Tips & Substitutions
For a lighter fruitcake, consider reducing the oil by half and substituting unsweetened applesauce for the remainder. You can also swap in almond flour for a gluten-free option. If you prefer, replace walnuts with pecans or omit them entirely. Make sure to finely shred the zucchini to ensure even distribution in the batter. This recipe is similar to Zucchini Bread (Makes 2 Loaves) in texture but packed with more flavors.
Serving Suggestions
This Zucchini Fruitcake is delightful on its own or served with a dollop of whipped cream. Pair it with a cup of spiced tea or coffee for a cozy treat. It also makes a wonderful dessert during the holidays, alongside other festive treats like Powdered Sugar Pound Cake. For an extra touch, serve with a drizzle of cream cheese icing or a sprinkle of powdered sugar.
Storage & Reheating
Once completely cooled, wrap the fruitcakes tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They can be stored in the freezer for up to six months. To serve, thaw in the refrigerator overnight. If you want to refresh the flavor, warm individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Fruitcake contains roughly 840 calories, with 13g protein, 76g carbohydrates, and 59g fat. It is an excellent source of dietary fiber (58% of the Daily Value), iron (32% of the Daily Value), and protein (27% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 951mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of the mixed candied fruit?
Absolutely! You can replace the mixed candied fruit with dried fruits like apricots, cherries, or cranberries. Just make sure to chop them into small pieces, so they blend well into the batter. This can add a unique twist to the flavor while still keeping the cake moist and delicious.
How long should I let the fruitcake age before serving?
It's best to allow the fruitcake to age for at least two weeks before serving. This resting period lets the flavors meld beautifully, enhancing the overall taste. If you can wait longer, the flavors will continue to develop, making it even more delicious. Store it in a cool, dark place for the best results.
Can I make this recipe without eggs?
Yes, you can make an egg-free version of this fruitcake by substituting each egg with 1/4 cup of unsweetened applesauce or a flaxseed mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Both options will help bind the ingredients together while keeping the cake moist and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).