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Cranberry Zucchini Wedges

 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, Sexsmith, Alberta
16 ServingsPrep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 1 can (20 ounces) pineapple chunks
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1-3/4 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup canola 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 large bowl, combine the flour, sugar, baking powder, baking soda
  • and salt. In a small bowl, whisk the eggs, oil, vanilla, pineapple
  • mixture; stir 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

2 of 2

Cranberry Zucchini Wedges (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 serving (1 slice) equals 354 calories, 17 g fat (2 g saturated fat), 40 mg cholesterol, 264 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.