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Cranberry Zucchini Wedges

1 (20 ounce) can pineapple chunks
3 cups all-purpose flour
1 34 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup tightly packed shredded zucchini
1 cup fresh cranberries or 1 cup frozen cranberries, coarsely chopped
12 cup chopped walnuts
powdered sugar


In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the eggs, oil, vanilla and pineapple. Add to the dry ingredients until blended. Fold in the zucchini, cranberries and nuts. Pour into 2 greased 9 inch pie pans. Bake at 350* for 30-35 minutes or until toothpick inserted into center comes out clean. Cool for 10 minutes before removing from pans then cool completely on wire racks. Just before serving, dust with powdered sugar. Yield: 2 cakes, 8 wedges each. (Can also be baked in one greased loaf pan for 40-60 minutes or until toothpick comes out clean).

Source: www.food.com