Cranberry Zucchini Wedges Recipe

Name: Cranberry Zucchini Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (20 ounces) pineapple chunks; 3 cups all-purpose flour; 1-3/4 cups sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 3 large 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; Sugared cranberries, optional

Servings: persons

1 can (20 ounces) pineapple chunks
3 cups all-purpose flour
1-3/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large 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
Sugared cranberries, optional

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 350u00b0 for 30-35 minutes or until a toothpick inserted in 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. If desired, top with sugared cranberries.

1226

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 can (20 ounces) pineapple chunks, 3 cups all-purpose flour, 1-3/4 cups sugar, 1 teaspoon baking powder, and more.

Yes, Cranberry Zucchini Wedges falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry Zucchini Wedges

How did you like this recipe?

Frequently Asked Questions