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
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 cakes (8 pieces each).
Number Of Ingredients 14
Steps:
- 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 : Calories 354 calories, Fat 17g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 264mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
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Haroon Khan
[email protected]These wedges were a bit too sweet for my taste, but they were still good. I think I'll try them again with less sugar next time.
Ezequiel Ronin
[email protected]I'm not usually a fan of zucchini, but I really enjoyed these wedges. They were so crispy and flavorful.
Ngoga Ibrahim
[email protected]These wedges were so easy to make and they turned out so well. I will definitely be making them again.
Rylie Nichols
[email protected]These wedges were a total disaster. They fell apart when I tried to flip them and they were completely burnt on the bottom. I won't be making these again.
Nabeel Kham
[email protected]These wedges were a bit too spicy for my taste, but they were still good. I think I'll try them again with less chili powder next time.
mohamad Kheiryan
[email protected]These wedges were delicious! I loved the crispy coating and the flavorful filling.
Diptto Ahamed
[email protected]These wedges were a bit too oily for my taste. I think I'll try them again with less oil next time.
Rm Djsjsbs
[email protected]I'm not a big fan of cranberries, but I really enjoyed these wedges. The sweetness of the cranberries was balanced out by the tartness of the zucchini.
Ali Sad
[email protected]I made these wedges for a potluck and they were a huge success. Everyone raved about them.
Madu Khan
[email protected]These wedges were so easy to make and they turned out perfectly. I loved the combination of flavors and textures.
Dimpho
[email protected]These wedges were a total flop. They were dry and bland, and the cranberries were too tart. I won't be making these again.
Robert Gascoigne
[email protected]These wedges were a bit too sweet for my taste, but they were still good. I think I'll try them again with less sugar next time.
Karn Kc
[email protected]I'm not usually a fan of zucchini, but these wedges were surprisingly delicious. The cranberries and walnuts added a nice sweetness and crunch. I'll definitely be making these again.
Rila Rila
[email protected]These cranberry zucchini wedges were a hit at my last party! Everyone loved the unique flavor combination and the wedges were so easy to make. I will definitely be making them again.