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CRANBERRY ZUCCHINI CAKE

Who says zucchini can’t be a dessert? This tasty treat blends fruits such as pineapple and cranberry into a cake or bread that is sure to please even the pickiest of eaters in your family!
INGREDIENTS:

1 can (20 oz) pineapple chunks
3 cups all-purpose flour
1 ¾ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup tightly packed shredded zucchini
1 cup dried cranberries
½ cup chopped walnuts
Confectioners’ sugar

DIRECTIONS:
·Preheat oven to 350 degrees.
·Grease and flour 2 round cake pans (9”) or 1 oblong 9 x 13 pan
·Drain pineapple, reserving 1/3 cup juice, and add to food processor or blender, blending until smooth.
·In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.
·In another bowl, whisk or blend the eggs, oil, vanilla, and pineapple mixture.
·Mix the egg mixture into the dry ingredients until blended.
·Fold in the zucchini, cranberries and nuts.
·Pour into prepared baking pans and bake at 350 for 45-45 minutes or until toothpick inserted near the center comes out clean.
·Cool for 10 minutes before removing from pans.
·Cool completely before serving.
·Dust with confectioners’ sugar just prior to serving.
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