Cranberry Zucchini Wedges

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 (20 ounce) can pineapple chunks
• 3 cups all-purpose flour
• 1 3/4 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup tightly packed shredded zucchini
• 1 cup fresh cranberries or 1 cup frozen cranberries, coarsely chopped
• 1/2 cup chopped walnuts
• powdered sugar

Recipe

• 1 in a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.
• 2 in a separate bowl, whisk the eggs, oil, vanilla and pineapple.
• 3 add to the dry ingredients until blended.
• 4 fold in the zucchini, cranberries and nuts.
• 5 pour into 2 greased 9 inch pie pans.
• 6 bake at 350* for 30-35 minutes or until toothpick inserted into center comes out clean.
• 7 cool for 10 minutes before removing from pans then cool completely on wire racks.
• 8 just before serving, dust with powdered sugar.
• 9 yield: 2 cakes, 8 wedges each.
• 10 (can also be baked in one greased loaf pan for 40-60 minutes or until toothpick comes out clean).