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Streuseled Zucchini Bundt Cake

Streuseled Zucchini Bundt Cake
After managing to lose 40 pounds, Regina Stock likes to keep a number of healthy recipes on hand. "This cake is a favorite morning snack," says the Topeka, Kansas baker. "It even won a blue ribbon at our county fair."
14 ServingsPrep: 25 min. Bake: 55 min. + cooling

Ingredients

  • 2 cups shredded zucchini, patted dry
  • 1-1/3 cups fat-free plain yogurt
  • 3/4 cup sugar
  • 2 egg whites
  • 1/3 cup canola oil
  • 1 egg
  • 4 teaspoons vanilla extract, divided
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon dry bread crumbs
  • 1/3 cup packed brown sugar
  • 1/3 cup chopped walnuts
  • 1/3 cup raisins
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 cup confectioners' sugar
  • 2 to 3 teaspoons fat-free milk

Directions

  • In a large bowl, beat the zucchini, yogurt, sugar, egg whites, oil,
  • egg and 3 teaspoons vanilla until well blended. In a small bowl,
  • combine the flour, baking powder, baking soda and salt; gradually
  • beat into zucchini mixture until blended.
© Taste of Home 2013

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Streuseled Zucchini Bundt Cake (continued)

Directions (continued)

  • Coat a 10-in. fluted tube pan with cooking spray; sprinkle with bread
  • crumbs. Pour a third of the batter into pan. Combine the brown
  • sugar, walnuts, raisins, cinnamon and allspice; sprinkle half over
  • batter. Top with another third of the batter. Sprinkle with
  • remaining brown sugar mixture; top with remaining batter.
  • Bake at 350° for 55-65 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack to cool completely.
  • In a small bowl, combine confectioners' sugar, remaining vanilla and
  • enough milk to achieve desired consistency; drizzle over cake.
  • Yield: 14 servings.
Nutrition Facts: 1 piece equals 279 calories, 8 g fat (1 g saturated fat), 16 mg cholesterol, 233 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.
© Taste of Home 2013