Cranberry Zucchini Wedges Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 354
  • Fat:
  • 17 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 40 mg
  • Sodium:
  • 264 mg
  • Carbohydrate:
  • 47 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g


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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).


  • Re: Cranberry Zucchini Wedges

    Those look so delicious Redawna!

    bakingballerina
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