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Cranberry Zucchini Wedges
Ingredients:
1 can (20 oz.) pineapple chunks
3 c. flour
1 3/4 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 eggs
1 c. vegetable oil
2 tsp. vanilla extract
1 c. tightly packed shredded zucchini
1 c. fresh or frozen cranberries, halved
1/2 c. chopped walnuts
Confectioners' sugar
1 can (20 oz.) pineapple chunks
3 c. flour
1 3/4 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 eggs
1 c. vegetable oil
2 tsp. vanilla extract
1 c. tightly packed shredded zucchini
1 c. fresh or frozen cranberries, halved
1/2 c. chopped walnuts
Confectioners' sugar
Directions:
Drain pineapple, reserving 1/3 c. juice. 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 in the dry ingredients until blended. Fold in zucchini, cranberries and nuts. Pour into two greased and floured 9" round baking pans. Bake at 350 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 sugar.
Makes 16 Servings
Drain pineapple, reserving 1/3 c. juice. 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 in the dry ingredients until blended. Fold in zucchini, cranberries and nuts. Pour into two greased and floured 9" round baking pans. Bake at 350 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 sugar.
Makes 16 Servings
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