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Ingredients

• 1 can, 20 oz pineapple chunks ( I used crushed pineapple-see my directions )
• 3 cups flour
• 1 3/4 cups sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 3 eggs
• 1 cup canola oil
• 2 tsp vanilla extract
• 1 cup shredded packed zucchini
• 1 cup cranberries, halved ( I coarse chopped them )
• 1/2 cup chopped walnuts ( I did not use them )
• dusting of confectionery sugar

Description

My Freezer Is Already Packed With An Assortment Of Zucchini Loaf Cakes. I Wanted To Make Something A Bit Different, This Is A Taste Of Home Recipe That Makes 2, 9 Inch Cakes, Each To Provide 8 Wedges. It's A Contest Winner, Extremely Moist, Needs No Glaze

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