Cranberry Zucchini Wedges
I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.—Redawna Kalynchuk, Sexsmith, Alberta
Reviews
Fantastic! This recipe reminds me of Zucchini Bread meets Cranberry Muffin. What a perfect way to start the day Thanksgiving morning. I would recommend toasting the walnuts before folding in the batter. Arrange nuts on a cookie sheet in an even layer. Bake 8 min at 350 degrees. Let cool before adding to batter.
I really hate to break the cycle of 5 stars, but I thought the pineapple in this recipe was too strong. It's a good recipe, just needs some tweaking for our tastes. Also, I prefer almonds for this particular recipe, but that's just my taste.
This is wonderful, I made this in six small bread pans. It taste better tomorrow after the flavors blend.
excellent, very tasty.
This is so moist and wonderful. I added about 1 tsp of crushed rosemary and only 1 cup of sugar and it tastes great.
These are really good!! Nice moist texture, easy to mix up, good balance between the cranberries and the cake. Will definitely keep this one handy!
I will definitely make this ummy cake! Wouldn't crushed pineapple (drained) work as well?
My dad LOVES LOVES LOVES this recipe!! Thanks for yet another awesome treat :)
This has turned out to be one of my favorite recipes. I was looking for something to do with fresh cranberries that I bought on holiday close out and this fit the bill Took it to a potluck a few months ago and got rave reviews. I just make them ahead and freeze.
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