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Cranberry Zucchini Wedges cont.
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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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |