Cranberry Zucchini Wedges

Name: Cranberry Zucchini Wedges Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16
Ingredients: 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

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 16

Ingredients

1 20 oz. can of pineapple chunks1 1/2 c. white flour1 c. whole wheat flour1/2 c. soy flour1 c. sugarSplenda equivalent to 3/4 c sugar1 t. baking powder1 t. baking soda1 t. salt3 eggs1/2 c. vegetable oil1/2 c. applesauce2 t. vanilla extract1 c. tightly packed shredded zucchini1 c. fresh or frozen cranberries, halved1/2 c. chopped walnuts.Confectioner's sugar

Directions

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: 16

Recipe submitted by SparkPeople user SRWOODSY.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving