CRANBERRY ZUCCHINI WEDGES

This cake has wonderful flavor and and a tender texture. It is great for a brunch dessert and is so pretty on a plate with just a light dusting of icing sugar. I hope you try it.



See more recipes on: www.havefunbaking.com



1 can (20 ounces) pineapple chunks

3 cups flour,all-purpose

1-3/4 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3 eggs

1 cup oil,vegetable

2 teaspoons vanilla extract

1 cup tightly packed shredded zucchini

1 cup fresh or frozen cranberries,halved

1/2 cup chopped walnuts

Confectioners' sugar



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 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 walnuts.

Pour into two greased and floured 9-in. round baking pans. Bake at 350 F. for 30-35 minutes or until a toothpick comes out clean. 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).