Taste of Home
Cranberry Zucchini Wedges
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
YIELD: 2 cakes (8 pieces each).
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
Ingredients
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1 can (20 ounces) pineapple chunks
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3 cups all-purpose flour
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1-3/4 cups sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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3 large eggs, room temperature
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1 cup canola oil
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2 teaspoons vanilla extract
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1 cup tightly packed shredded zucchini
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1 cup fresh or frozen cranberries, halved
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1/2 cup chopped walnuts
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Confectioners' sugar
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Sugared cranberries, optional
Directions
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1.
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.
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2.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, oil, vanilla and pineapple mixture; stir into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts.
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3.
Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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4.
Cool for 10 minutes before removing from pans to wire racks to cool completely. Just before serving, dust with confectioners' sugar. If desired, top with sugared cranberries.
Nutrition Facts
1 slice: 354 calories, 17g fat (2g saturated fat), 40mg cholesterol, 264mg sodium, 47g carbohydrate (27g sugars, 1g fiber), 5g protein.
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