Cranberry Pineapple Zucchini Cake
Made with crushed pineapple, fresh cranberries and grated zucchini, this incredibly moist, simple cake is festive enough for the holidays, and the perfect dessert for any fall occasion.
Servings: 8 -10 servings
Calories: 326kcal
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 8 oz. can crushed pineapple, well drained
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup tightly packed shredded zucchini
- 3/4 cup fresh cranberries coarsely chopped
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350 degrees. Generously grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
- In a medium bowl, stir together the pineapple, eggs, oil and vanilla. Stir into the dry ingredients until combined.
- Gently fold in the zucchini and cranberries. Spread the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. Dust with powdered sugar before cutting into wedges and serving.
Nutrition
Serving: 1g | Calories: 326kcal | Carbohydrates: 52g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Cholesterol: 37mg | Sodium: 209mg | Fiber: 1g | Sugar: 36g