Dessert

Cranberry Zucchini Wedges is for Dessert.

Cranberry Zucchini Wedges takes 20 minutes to prepare.

Cranberry Zucchini Wedges takes 30 minutes to cook.

Cranberry Zucchini Wedges makes 24 servings.

The ingredients for Cranberry Zucchini Wedges are:

1 can (20 oz) Pineapple chunks
3 cups all purpose flour
1 3/4 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 eggs
1 cup vegetable oil
2 tsp vanilla extract
1 cup tightly packed shredded zucchini
1 cup fresh or frozen cranberries, halved
1/2 cup chopped walnuts

Here is how you make Cranberry Zucchini Wedges:

drain pineapple, reserving 1/3 cup juice. Plae pineapple and remaining juice in blender, pulse until smooth.In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. In a bowl whisk the eggs, oil, vanilla and pineapple mixture; beat into the dry ingredients just until blended. Fold in the zucchini, cranberries and walnuts.Pour into two greased and floured 9-in. round cake pans. Bake at 350 for 30-35 minutes or until toothpick inserted in centre comes out clean. Cool for 10 minutes before removing from pan. Cool completely. Just before serving, dust with confectioners' sugar (optional)Serving Size: makes 2 9-in cakes - 12 slices per cakeNumber of Servings: 24Recipe submitted by SparkPeople user AIM_NORTH.

The nutritional information for Cranberry Zucchini Wedges is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 229.6

• Total Fat: 11.8 g
• Cholesterol: 23.1 mg
• Sodium: 82.4 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 1.0 g
• Protein: 2.9 g