Cranberry Zucchini Wedges

1. 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. 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. 3

   Pour into two greased and floured 9-in. round baking pans. Bake at 350u00b0 for 30-35 minutes or until a toothpick inserted near the center comes out clean.

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