Cranberry Zucchini Wedges |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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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 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:
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.
2. 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.
3. 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 center comes out clean.
4. 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).
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