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Cranberry Zucchini Wedges

I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.—Redawna Kalynchuk, Sexsmith, Alberta
  • Total Time
    Prep: 15 min. Bake: 30 min. + cooling
  • Makes
    2 cakes (8 wedges each)

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 large eggs, room temperature
  • 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
  • Sugared cranberries, optional

Directions

  • 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 and pineapple mixture; stir into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts.
  • Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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. If desired, top with sugared cranberries.
Nutrition Facts
1 slice: 354 calories, 17g fat (2g saturated fat), 40mg cholesterol, 264mg sodium, 47g carbohydrate (27g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • suefalk
    Nov 2, 2020

    Fantastic! This recipe reminds me of Zucchini Bread meets Cranberry Muffin. What a perfect way to start the day Thanksgiving morning. I would recommend toasting the walnuts before folding in the batter. Arrange nuts on a cookie sheet in an even layer. Bake 8 min at 350 degrees. Let cool before adding to batter.

  • Timbergurl1
    Jan 18, 2014

    I really hate to break the cycle of 5 stars, but I thought the pineapple in this recipe was too strong. It's a good recipe, just needs some tweaking for our tastes. Also, I prefer almonds for this particular recipe, but that's just my taste.

  • marykane26
    Aug 15, 2013

    This is wonderful, I made this in six small bread pans. It taste better tomorrow after the flavors blend.

  • Diggs21
    Aug 14, 2013

    excellent, very tasty.

  • larkendra
    Apr 24, 2012

    This is so moist and wonderful. I added about 1 tsp of crushed rosemary and only 1 cup of sugar and it tastes great.

  • NevadaRose
    Nov 6, 2011

    These are really good!! Nice moist texture, easy to mix up, good balance between the cranberries and the cake. Will definitely keep this one handy!

  • OZAnne
    Aug 15, 2011

    I will definitely make this ummy cake! Wouldn't crushed pineapple (drained) work as well?

  • KY_Cook
    Aug 13, 2011

    My dad LOVES LOVES LOVES this recipe!! Thanks for yet another awesome treat :)

  • radcook
    Aug 12, 2010

    This has turned out to be one of my favorite recipes. I was looking for something to do with fresh cranberries that I bought on holiday close out and this fit the bill Took it to a potluck a few months ago and got rave reviews. I just make them ahead and freeze.

  • MidnightMuse
    Aug 8, 2009

    No comment left