Fresh Cranberry Zucchini Wedges
(from BearNakedBaker’s recipe box)
Makes 2 (TWO) cakes.
Source: BNB
Prep time: 15 minutes
Cook time: 30 minutes
Serves 16 people
Categories: Cakes
Ingredients
- 1 can (20 ounces) pineapple chunks (crushed)
- 3 cups all-purpose flour
- 1-3/4 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs, room temperature
- 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
- Sugared cranberries, optional
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 and pineapple mixture; stir into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts.
-
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.
-
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.