Cranberry Zucchini Wedges

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 295.2
  • Total Fat: 10.5 g
  • Cholesterol: 39.8 mg
  • Sodium: 269.8 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 5.5 g

View full nutritional breakdown of Cranberry Zucchini Wedges calories by ingredient
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Introduction

This recipe came from the Aug/Sept 2004 issue of Taste of Home. Submitted by Redawna Kalnchuk from Waskatenau, Alberta. She says, "I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture, and are pretty, too -- with bits of pineappe, cranberries, and zucchini. They're great for brunch." I made some adjustments to make them healthier. This recipe came from the Aug/Sept 2004 issue of Taste of Home. Submitted by Redawna Kalnchuk from Waskatenau, Alberta. She says, "I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture, and are pretty, too -- with bits of pineappe, cranberries, and zucchini. They're great for brunch." I made some adjustments to make them healthier.
Number of Servings: 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

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.

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