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Cranberry Zucchini Wedges Recipe

Cranberry Zucchini Wedges Recipe photo by Taste of Home

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I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture, and are pretty, too - with bits of pineapple, cranberries and zucchini. They're great for brunch.—Redawna Kalynchuk, Sexsmith, Alberta

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Cranberry Zucchini Wedges Recipe

Prep: 15 min. Bake: 30 min. + cooling

Yield: 16 Servings

15 30 45

Ingredients

1 can (20 ounces) pineapple chunks
3 cups all-purpose flour
1-3/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs
1 cup canola oil
2 teaspoons vanilla extract
1 cup tightly packed shredded zucchini
1 cup fresh or frozen cranberries, halved
1/2 cup chopped walnuts
Confectioners' sugar

Directions

Drain pineapple, reserving 1/3 cup juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process until smooth. Set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, oil, vanilla, pineapple mixture; stir into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely. Just before serving, dust with confectioners' sugar. Yield: 2 cakes (8 wedges each).

Nutritional Facts 1 serving (1 slice) equals 354 calories, 17 g fat (2 g saturated fat), 40 mg cholesterol, 264 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cranberry Zucchini Wedges in Taste of Home August/September 2004, p32

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Cranberry Zucchini Wedges

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(1-7) of 7 reviews

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Reviewed on Apr. 24, 2012 by larkendra

This is so moist and wonderful. I added about 1 tsp of crushed rosemary and only 1 cup of sugar and it tastes great.

Reviewed on Nov. 06, 2011 by NevadaRose

These are really good!! Nice moist texture, easy to mix up, good balance between the cranberries and the cake. Will definitely keep this one handy!

Reviewed on Aug. 15, 2011 by OZAnne

I will definitely make this ummy cake! Wouldn't crushed pineapple (drained) work as well?

Reviewed on Aug. 13, 2011 by KY_Cook

My dad LOVES LOVES LOVES this recipe!! Thanks for yet another awesome treat :)

Reviewed on Aug. 12, 2010 by radcook

This has turned out to be one of my favorite recipes. I was looking for something to do with fresh cranberries that I bought on holiday close out and this fit the bill Took it to a potluck a few months ago and got rave reviews. I just make them ahead and freeze.