Step 1

In a large airtight container, soak all dried fruits in 1 1/2 cup Brandy. Marinate overnight, turning fruit frequently to ensure it is all evenly marinated.

Step 2

Preheat oven to 325.

Step 3

In a large bowl, whisk together eggs, oil, brown sugar, and vanilla. In another large bowl, whisk together flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, cloves, and salt.

Step 4

Combine flour mixture into the egg mixture and stir to combine.

Step 5

Stir in the remaining shredded zucchini, walnuts, pecans and drained brandy soaked fruits. NOTE Save the remaining brandy from the fruits – makes EXCELLENT hot brandy cider!

Step 6

Prepare 2 loaf pans, spraying with non-stick spray and lining with parchment paper. Divide the dough between the two pans. Bake for 60-70 minutes, or until a toothpick comes out clean.

Step 7

As loaves cool (in the pan), sprinkle each loaf with 1 Tbsp of additional Brandy.

Step 8

Cut cheesecloth to wrap each loaf. Pour some brandy into a cup and soak cheesecloth. Wring our cheesecloth of excess brandy. Wrap around each loaf with soaked cheesecloth. Place wrapped loaves in a double layer of aluminum foil. Store in a cool, dry place.

Step 9

Check cheesecloth every week, to ensure the cheesecloth has not dried out. Unwrap each loaf weekly and sprinkle about 1-2 tsp of additional brandy on the loaves to keep moist. Or keep some brandy in a clean small spray bottle for more even distribution and ease.

Step 10

Unwrap and devour.