Zutaten für Cranberry Zucchini Wedges
- Pineapple Chunks
- All Purpose Flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- Vegetable Oil
- Vanilla Extract
- 2 cups grated zucchini
- Fresh Cranberries
- Walnuts
- Powdered sugar for dusting
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Zubereitung von Cranberry Zucchini Wedges
- Preheat oven to 350°F (175°C). Grease two 9-inch pie pans.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, ½ cup vegetable oil, 1 teaspoon vanilla extract, and 1 cup crushed pineapple (drained).
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups grated zucchini, 1 cup fresh or frozen cranberries, and ½ cup chopped nuts (walnuts, pecans, or your favorite).
- Divide the batter evenly between the prepared pie pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Once completely cool, dust generously with powdered sugar before serving. Enjoy!
- Yield: 16 wedges (2 cakes, 8 wedges each)
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
110g
Fat
11g
Carbs
15g
