Instructions:

Zucchini Fruitcake

3 eggs
1 cup vegetable oil
2 cups granulated sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 1/2 teaspoons nutmeg
2 teaspoons allspice
2 cups grated zucchini
1 cup chopped walnuts
1 cup light raisins
1 cup mixed candied fruit
1/2 cup currants

Preheat oven to 350 degrees F. Grease and flour two 9 x 5-inch loaf pans.

Beat eggs with oil; stir in sugar and vanilla extract.

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 prepared pans. Bake for 1 hour and 20 minutes or until done.

Cool in pan for 15 minutes, then turn out on wire rack to complete cooling. When cold, wrap in foil and store in an airtight container.