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Cranberry Zucchini Wedges Recipe

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This recipe for Cranberry Zucchini Wedges, by , is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Ross
Added: Thursday, January 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can (20 oz) crushed pineapple
3 cups all purpose flour
1-3/4 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 eggs
1 cup vegetable oil
2 tsp vanilla
1 cup tightly packed shredded zucchini
1 cup fresh or frozen cranberries, halved
1/2 cup chopped walnuts
confectioners sugar

Directions:
Directions:
Drain pineapple, reserving 1/3 cup juice. In a mixing bowl, combine the flour sugar, baking powder, baking soda & salt. In a bowl, whisk eggs, oil, vanilla & pineapple; beat into the dry ingredients until blended. Fold in the zucchini, cranberries & nuts. Pour into two greased and floured 9-in. round baking pans. Bake at 350 for 35-40 mins or until a toothpick inserted near the center comes out clean. Cool for 10 mins. before removing from pans to wire racks to cool completely. Just before serving, dust with confectioners sugar.

Number Of Servings:
Number Of Servings:
2 pans, 8 wedges each
Preparation Time:
Preparation Time:
15 min.

 

 

 

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