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
Contest Winning Recipe

Cranberry Zucchini Wedges

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

PREP

15 min.

COOK

30 min.

TOTAL

45 min.

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).

Printed from tasteofhome.com Oct 13, 2008

Copyright Reiman Media Group, Inc © 2008