Tuesday, September 21, 2010

Cranberry Zucchini Wedges-Taste of Home

1 can (20 oz) pineapple chunks
3 c flour
1 3/4 c sugar
1 tsp baking powder
1 tsp. baking soda
1 tsp. salt
3 eggs
1 c vegetable oil
2 tsp. vanilla extract
1 c tightly packed shredded zucchini (squeeze in paper towels to remove excess water)
1 c fresh or frozen cranberries, halved (I use craisins)
1/2 c chopped walnuts
powdered sugar

Drain pineapple, reserving 1/3 c juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process til smooth. Set aside. In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. In a bowl, whisk the eggs, oil, vanilla and pineapple mixture; beat into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts.
Pour into two greased 9 in. round baking pans. Bake at 350 for 30-35 min til toothpick near center comes out clean. Cool for 10 min before removing from pans to wire racks to cool completely. Just before serving, dust with powdered sugar.

2 cakes, 8 wedges each

These also work as muffins. 350 for approx. 20 minutes

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