Can You Make a Moist, Festive Cranberry Zucchini Cake in Just 45 Minutes?
Craving a unique, veggie-packed dessert that’s perfect for holiday gatherings? What if you could bake two tender, flavorful cakes bursting with cranberries, zucchini, and pineapple in just 45 minutes of active time? Cranberry Zucchini Wedges, a contest-winning recipe with 10 reviews, is your answer—ideal for fall celebrations, brunches, or gifting. Ready to fill your kitchen with sweet, tangy aromas? Let’s get baking!
Overview: Why Cranberry Zucchini Wedges Shine
What makes Cranberry Zucchini Wedges so special? This award-winning recipe combines the moistness of zucchini, the tartness of cranberries, and the tropical sweetness of pureed pineapple, creating a unique, flavorful cake with a tender crumb. Chopped walnuts add crunch, and a dusting of confectioners’ sugar or optional sugared cranberries gives it a festive finish. Baked in two 9-inch round pans, it’s perfect for sharing at potlucks, holiday parties, or family desserts. The straightforward method is beginner-friendly, kid-approved, and adaptable for dietary needs.
Time requirement: 45 minutes active (15 minutes prep, 30 minutes cooking), plus cooling time. The two-pan method maximizes yield.
Difficulty level: Easy! If you can blend pineapple and mix batter, you’re set. Two 9-inch round baking pans, a blender, and mixing bowls are the main tools, and kids can help fold in zucchini or dust sugar.
Health perks: Zucchini and pineapple provide fiber and vitamin C, cranberries offer antioxidants, and walnuts add heart-healthy fats. The recipe supports gluten-free or vegan diets with swaps, making it a wholesome treat.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 16 servings (8 wedges per cake). Each ingredient plays a key role, with swaps for flexibility.
- Pineapple chunks (20-oz can, with 1/3 cup juice reserved): Adds moisture and tropical sweetness. Sub: Fresh pineapple (blend 2 cups chunks with 1/3 cup water).
- All-purpose flour (3 cups): Provides structure. Sub: Gluten-free flour blend or 1-1/2 cups whole wheat + 1-1/2 cups all-purpose.
- Sugar (1-3/4 cups): Sweetens and balances tart cranberries. Sub: Coconut sugar or 1-1/4 cups sugar + 1/4 cup maple syrup.
- Baking powder (1 teaspoon): Helps lift batter. Sub: No substitute; critical for leavening.
- Baking soda (1 teaspoon): Works with acidic pineapple for rise. Sub: No substitute; critical for texture.
- Salt (1 teaspoon): Enhances flavors. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
- Large eggs (3, room temperature): Bind and add richness. Sub: Flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water) for vegan.
- Canola oil (1 cup): Keeps cake moist. Sub: Vegetable oil, coconut oil, or 3/4 cup oil + 1/4 cup applesauce for lower fat.
- Vanilla extract (2 teaspoons): Adds warmth. Sub: Almond extract or omit.
- Shredded zucchini (1 cup, tightly packed): Adds moisture and subtle flavor. Sub: Shredded carrots or yellow squash.
- Fresh or frozen cranberries (1 cup, halved): Provide tart bursts. Sub: Dried cranberries (soaked in warm water and drained) or raspberries.
- Chopped walnuts (1/2 cup): Add crunch and nutty flavor. Sub: Pecans, almonds, or omit for nut-free.
- Confectioners’ sugar: Dusts for sweetness. Sub: Omit or use a glaze (1 cup confectioners’ sugar + 2 tablespoons milk).
- Optional topping: Sugared cranberries for festive garnish. Sub: Candied orange peel or omit.
These ingredients are pantry-friendly and seasonal, creating a wholesome, vibrant dessert.
Step-by-Step Instructions: Let’s Bake These Cakes!
Ready to start? You’ll need two 9-inch round baking pans, a blender, and mixing bowls. These steps are simple, with tips for success.
- Preheat oven and prep pans: Preheat to 350°F (177°C). Grease and flour two 9-inch round baking pans; optionally line with parchment for easy removal. Tip: Dust pans thoroughly to prevent sticking.
- Prepare pineapple: Drain a 20-oz can of pineapple chunks, reserving 1/3 cup juice (save extra juice for another use). Blend pineapple chunks and reserved juice in a blender until smooth. Set aside. Tip: Blend until no large chunks remain for a smooth batter.
- Mix dry ingredients: In a large bowl, whisk 3 cups flour, 1-3/4 cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix wet ingredients: In a small bowl, whisk 3 eggs, 1 cup canola oil, 2 teaspoons vanilla, and the blended pineapple mixture until smooth. Tip: Room-temperature eggs blend better; whisk thoroughly.
- Combine: Stir wet ingredients into dry ingredients until just blended. Fold in 1 cup shredded zucchini, 1 cup halved cranberries, and 1/2 cup chopped walnuts. Tip: Pat zucchini dry to avoid excess moisture; don’t overmix to keep cake tender.
- Bake: Divide batter evenly between the two prepared pans (about 2-1/2 cups per pan). Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 30 minutes; cover with foil if browning too quickly.
- Cool: Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Tip: Run a knife around edges to loosen cakes before removing.
- Finish and serve: Just before serving, dust cakes with confectioners’ sugar. Cut each cake into 8 wedges (16 total). Garnish with optional sugared cranberries. Tip: Dust sugar through a fine sieve for an even coating.
Assembly: Plate It Like a Pro
These cakes are moist and colorful, making them easy to plate beautifully. Here’s how to make them look as good as they taste.
- Cakes: Cut each cake into 8 wedges and place 1-2 per plate, showcasing the cranberries and sugar dusting. Tip: Angle wedges for a dynamic presentation.
- Garnish: Dust with confectioners’ sugar and top with sugared cranberries or a walnut piece. Tip: A drizzle of glaze (1 cup confectioners’ sugar + 2 tablespoons orange juice) adds a glossy touch.
- Serving suggestion: Pair with coffee, tea, or vanilla ice cream for a complete dessert. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a festive vibe, use white or red plates to highlight the cranberries’ ruby hue. Serve on a cake stand for gatherings. Tip: Scatter sugared cranberries or mint leaves around the plate for a holiday look.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cakes tasting great.
- Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat slices in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds; dust with fresh sugar before serving. Tip: Store without sugar dusting to avoid sogginess.
- Freezing: Freeze cooled, undusted cakes (whole or sliced) in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently; dust fresh. Tip: Wrap tightly in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Blend pineapple and shred zucchini up to 2 days ahead; store in fridge. Mix dry ingredients a day ahead. Bake fresh for best texture. Tip: Don’t mix batter early—leavening may weaken.
Health tip: Storing properly preserves the zucchini’s fiber, cranberries’ antioxidants, and walnuts’ healthy fats, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use flax eggs, coconut oil, and plant-based glaze (omit sugared cranberries or use vegan sugar).
- Gluten-free option: Use gluten-free flour blend; check baking powder and soda.
- Lower sugar: Reduce sugar to 1-1/4 cups; add 1/4 cup applesauce for moisture.
- Nut-free option: Omit walnuts; add 1/4 cup dried cranberries or raisins.
- Spiced boost: Add 1/4 teaspoon cinnamon or ginger to batter for warmth.
- Fruit swap: Replace cranberries with blueberries or chopped cherries.
Conclusion: Savor Your Cranberry Zucchini Wedges
You’re now ready to master Cranberry Zucchini Wedges! This wholesome, contest-winning dessert brings zucchini, cranberries, and pineapple together for a treat that’s perfect for holiday gatherings, brunches, or gifting. With just 45 minutes of active time and two pans, you can create a flavorful, nutrient-packed cake that’s as festive as it is easy. Play with vegan or spiced twists to make it your own. Grab those baking pans, blend some pineapple, and enjoy this vibrant delight. Share your results in the comments—I’d love to hear how it turned out!
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Cranberry Zucchini Wedges
Description
Craving a unique, veggie-packed dessert that’s perfect for holiday gatherings? What if you could bake two tender, flavorful cakes bursting with cranberries, zucchini, and pineapple in just 45 minutes of active time? Cranberry Zucchini Wedges, a contest-winning recipe with 10 reviews, is your answer—ideal for fall celebrations, brunches, or gifting.
Ingredients
Here’s the lineup for 16 servings (8 wedges per cake). Each ingredient plays a key role, with swaps for flexibility.
- Pineapple chunks (20-oz can, with 1/3 cup juice reserved): Adds moisture and tropical sweetness. Sub: Fresh pineapple (blend 2 cups chunks with 1/3 cup water).
- All-purpose flour (3 cups): Provides structure. Sub: Gluten-free flour blend or 1-1/2 cups whole wheat + 1-1/2 cups all-purpose.
- Sugar (1-3/4 cups): Sweetens and balances tart cranberries. Sub: Coconut sugar or 1-1/4 cups sugar + 1/4 cup maple syrup.
- Baking powder (1 teaspoon): Helps lift batter. Sub: No substitute; critical for leavening.
- Baking soda (1 teaspoon): Works with acidic pineapple for rise. Sub: No substitute; critical for texture.
- Salt (1 teaspoon): Enhances flavors. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
- Large eggs (3, room temperature): Bind and add richness. Sub: Flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water) for vegan.
- Canola oil (1 cup): Keeps cake moist. Sub: Vegetable oil, coconut oil, or 3/4 cup oil + 1/4 cup applesauce for lower fat.
- Vanilla extract (2 teaspoons): Adds warmth. Sub: Almond extract or omit.
- Shredded zucchini (1 cup, tightly packed): Adds moisture and subtle flavor. Sub: Shredded carrots or yellow squash.
- Fresh or frozen cranberries (1 cup, halved): Provide tart bursts. Sub: Dried cranberries (soaked in warm water and drained) or raspberries.
- Chopped walnuts (1/2 cup): Add crunch and nutty flavor. Sub: Pecans, almonds, or omit for nut-free.
- Confectioners’ sugar: Dusts for sweetness. Sub: Omit or use a glaze (1 cup confectioners’ sugar + 2 tablespoons milk).
- Optional topping: Sugared cranberries for festive garnish. Sub: Candied orange peel or omit.
These ingredients are pantry-friendly and seasonal, creating a wholesome, vibrant dessert.
Instructions
Ready to start? You’ll need two 9-inch round baking pans, a blender, and mixing bowls. These steps are simple, with tips for success.
- Preheat oven and prep pans: Preheat to 350°F (177°C). Grease and flour two 9-inch round baking pans; optionally line with parchment for easy removal. Tip: Dust pans thoroughly to prevent sticking.
- Prepare pineapple: Drain a 20-oz can of pineapple chunks, reserving 1/3 cup juice (save extra juice for another use). Blend pineapple chunks and reserved juice in a blender until smooth. Set aside. Tip: Blend until no large chunks remain for a smooth batter.
- Mix dry ingredients: In a large bowl, whisk 3 cups flour, 1-3/4 cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix wet ingredients: In a small bowl, whisk 3 eggs, 1 cup canola oil, 2 teaspoons vanilla, and the blended pineapple mixture until smooth. Tip: Room-temperature eggs blend better; whisk thoroughly.
- Combine: Stir wet ingredients into dry ingredients until just blended. Fold in 1 cup shredded zucchini, 1 cup halved cranberries, and 1/2 cup chopped walnuts. Tip: Pat zucchini dry to avoid excess moisture; don’t overmix to keep cake tender.
- Bake: Divide batter evenly between the two prepared pans (about 2-1/2 cups per pan). Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 30 minutes; cover with foil if browning too quickly.
- Cool: Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Tip: Run a knife around edges to loosen cakes before removing.
- Finish and serve: Just before serving, dust cakes with confectioners’ sugar. Cut each cake into 8 wedges (16 total). Garnish with optional sugared cranberries. Tip: Dust sugar through a fine sieve for an even coating.
FAQs: Your Questions Answered
Can I use canned cranberries? Fresh or frozen are best for texture; canned may add excess moisture. Use 1 cup drained whole cranberry sauce if needed.
What are the health benefits? Zucchini and pineapple provide fiber and vitamin C; cranberries offer antioxidants; walnuts add healthy fats.
How do I know the cake is done? A toothpick comes out clean after 30-35 minutes.
Can I prep for a party? Yes! Prep pineapple and zucchini 2 days ahead; bake fresh.
Kid-friendly? Totally! Sweet-tart flavor appeals to kids; omit walnuts for allergies.
Why is my cake soggy? Too-wet zucchini or pineapple. Pat zucchini dry and blend pineapple smooth next time.
Gluten-free? Use gluten-free flour; check baking powder and soda.
How to store leftovers? Room temp for 2 days, fridge for 5 days; reheat gently. Freeze for 3 months; thaw before dusting.