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Cranberry Zucchini Wedges Recipe

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This recipe for Cranberry Zucchini Wedges, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 can (20 oz pineapple chunks
3 cups flour
1 3/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs
1 cup oil
2 teaspoons vanilla
1 cup shredded zucchini
1 cup fresh or frozen cranberries, halved
1/2 cup chopped pecans
Powdered Sugar

Drain pineapple; reserving 1/3 cup liquid. Place pineapple and juice in blender and process until smooth. Set aside.

In mixing bowl combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the eggs, oil, vanilla and pineapple mixture; beat in dry ingredients until blended. Fold in zucchini, cranberries and nuts.

Pour into 2 greased and floured 9 inch round baking pan. Bake at 350 for 30-35 minutes. Cool 10 minutes before removing from pans to wire rack to cool.

Just before serving, dust with powdered sugar.

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