Snack

Cranberry Zucchini Wedges is for Breakfast, Snack.

Cranberry Zucchini Wedges takes 15 minutes to prepare.

Cranberry Zucchini Wedges takes 30 minutes to cook.

Cranberry Zucchini Wedges makes 16 servings.

The ingredients for Cranberry Zucchini Wedges are:

1 20 oz. can of pineapple chunks
1 1/2 c. white flour
1 c. whole wheat flour
1/2 c. soy flour
1 c. sugar
Splenda equivalent to 3/4 c sugar
1 t. baking powder
1 t. baking soda
1 t. salt
3 eggs
1/2 c. vegetable oil
1/2 c. applesauce
2 t. vanilla extract
1 c. tightly packed shredded zucchini
1 c. fresh or frozen cranberries, halved
1/2 c. chopped walnuts.
Confectioner's sugar

Here is how you make Cranberry Zucchini Wedges:

Drain pineapple, reserving 1/3 c. juice (save remaining juice for another use). Place the pineapple and reserved juice in a a blender; cover and process until smooth. Set aside.In a medium 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 2 greased and floured 9-inch round baking pans. Bake at 350 for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 min. before removing from pans to wire racks to cool completely. Just before serving, dust with confectioner's sugar. Makes two cakes, eight wedges each.Number of Servings: 16Recipe submitted by SparkPeople user SRWOODSY.

The nutritional information for Cranberry Zucchini Wedges is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 295.2

• Total Fat: 10.5 g
• Cholesterol: 39.8 mg
• Sodium: 269.8 mg
• Total Carbs: 43.8 g
• Dietary Fiber: 2.8 g
• Protein: 5.5 g