Zucchini Fruitcake Recipe 335

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ZUCCHINI FRUITCAKE RECIPE - (3.3/5)



Zucchini Fruitcake Recipe - (3.3/5) image

Provided by RedZinger

Number Of Ingredients 18

3 eggs
1 cup salad oil
2 cups packed brown sugar
1 T vanilla
3 cups flour
1 T cinnamon
2 tsp soda
2 tsp allspice
1 tsp salt
1 tsp nutmeg
1 tsp cloves
1/2 tsp baking powder
2 cups shredded zucchini
2 cups chopped walnuts
2 cups chopped raisins
1 cup currants
2 cups mixed candied fruit
8 T Brandy or Rum

Steps:

  • With electric mixer mix eggs, oil, brown sugar and vanilla. Beat until well blended. In separate bowl thoroughly mix flour, cinnamon, soda, salt, allspice, nutmeg, cloves and baking powder. Stir into creamed mixture until blended. Add zucchini, walnuts, raisins, currants and candied fruit. Mix until well blended. Spoon batter into 2 greased and flour dusted pans, each 5x9" or 4.5x8.5". Bake at 325 for 1 hour 10 min or until toothpick inserted comes clean. Let cool in pans on racks. If desired spoon 4T run or brandy over each loaf while still warm. Instead of candied fruit: 2 cups dried fruit coarsely chopped in 1/4 cup brandy. Cook covered for 4-6 minutes.

ZUCCHINI CAKE II



Zucchini Cake II image

This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can also be baked in 2 loaf pans for zucchini bread.

Provided by Joan

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 24

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs, lightly beaten
1 cup vegetable oil
1 ½ cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.
  • Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 21.8 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 216.9 mg, Sugar 12.9 g

ZUCCHINI CAKE I



Zucchini Cake I image

Very moist cake, similar to carrot cake.

Provided by Suzanne Stull

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h20m

Yield 12

Number Of Ingredients 14

3 cups all-purpose flour
3 cups white sugar
1 teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
4 eggs
1 ½ cups vegetable oil
3 cups grated zucchini
1 (8 ounce) package cream cheese, room temperature
½ cup butter, room temperature
2 cups confectioners' sugar, sifted
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
  • In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
  • In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
  • Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.
  • To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.

Nutrition Facts : Calories 794.4 calories, Carbohydrate 96.1 g, Cholesterol 102.9 mg, Fat 43.7 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 13.1 g, Sodium 528.9 mg, Sugar 70.5 g

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