Cranberry Zucchini Wedges
Taste of Home
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
Waskatenau, Alberta
SERVINGS: 16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 30 min. + cooling
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 vegetable 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 mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. In a bowl, whisk the eggs, oil, vanilla, pineapple mixture; beat 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).