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Cranberry Zucchini Wedges

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

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

Printed from tasteofhome.com Sep 8, 2008

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Cranberry Zucchini Wedges cont.

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).