Cranberry Zucchini Wedges

Photo: Redawna

Ingredients

1 can (20 ounces) 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 canola oil

2 teaspoons vanilla extract

1 cup tightly packed shredded zucchini

1 cup fresh or frozen cranberries, halved

1/2 cup chopped walnuts

Confectioners' sugar

Preparation

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 large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, oil, vanilla, pineapple mixture; stir into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center 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).