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.

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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.