Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Box raisins (12 oz) 1 tb Cinnamon; ground
1 pk Apricot halves, dried 2 ts Baking soda
(6 oz); chopped 2 ts Allspice; ground
1 c Dates, pitted; chopped 1 ts Nutmeg; ground
1 c Brandy 1 ts Cloves, ground
1 c Vegetable oil 3/4 ts Salt
3 Eggs 3/4 ts Baking powder
2 c Brown sugar; packed 2 c Zucchini; grated
1 tb Vanilla extract 2 c Walnuts; coarsely
3 c Flour - chopped
1/2 c Unsweetened cocoa powder

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 2:00

1. Preheat oven to 325°F. Grease two 9 x 5 x 3-inch loaf pans. Dust
with flour and tap out excess; or line with parchment paper.

2. In a 2-qt glass bowl, combine raisins, apricots, dates, and 1/2 cup
brandy. Heat in microwave on High for 2 mins, until most of liquid is
absorbed; stir and set aside.

3. In a large bowl, beat together oil, eggs, brown sugar, and vanilla
with an electric mixer on medium until well blended, 2 to 3 mins.

4. Add flour, cocoa, cinnamon, baking soda, allspice, nutmeg, cloves,
salt, and baking powder. Beat until well blended. Stir in zucchini,
walnuts, and reserved fruit mixture and its liquid.

5. Spoon batter into prepared pans. Bake 60 to 65 mins, or until a
cake tester inserted in center comes out clean. Do not overbake.
Sprinkle remainder 1/2 cup brandy over warm cakes. Let cool in pans
on racks, then loosen sides of cake carefully with a sharp knife and
unmold. Wrap well in plastic wrap; then wrap in aluminum foil. Store
in refrigerator or freezer. Allow refrigerated cakes to age at least
1 to 2 weeks before serving.

NOTES : Make in summer, when zucchini crop is over-abundant and
freeze,
well wrapped, for holiday gifts and parties.

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