Streuseled Zucchini Bundt Cake Recipe
Streuseled Zucchini Bundt Cake Recipe photo by Taste of Home
Next Recipe

Streuseled Zucchini Bundt Cake Recipe

Read Reviews
4.5 4 7
Publisher Photo
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."
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES: 14 servings


  • 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

Nutritional Facts

1 slice: 279 calories, 8g fat (1g saturated fat), 16mg cholesterol, 233mg sodium, 48g carbohydrate (25g sugars, 2g fiber), 6g protein.


  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, combine confectioners' sugar, remaining vanilla and enough milk to achieve desired consistency; drizzle over cake. Yield: 14 servings.
Originally published as Streuseled Zucchini Bundt Cake in Light & Tasty April/May 2005 , p63

Reviews for Streuseled Zucchini Bundt Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
homeeconomist User ID: 1094883 142042
Reviewed Sep. 29, 2014

"Blah. Should be labeled as a "coffee cake". The rating would be a 1 if I rated it as a dessert cake."

RobinTuka User ID: 6446967 54955
Reviewed Sep. 2, 2012

"Excellent flavor a great use of zucchini"

menicki User ID: 87508 84715
Reviewed Aug. 31, 2012

"this turned out really good , the only thing I did different was, I did not add the bread crumbs, could not figure out why it was needed."

kristiracines User ID: 2843872 54935
Reviewed Aug. 13, 2010

"This was really tasty! It is very important to get the zucchini as dry as possible; I put mine in a colander to let it drain. The only change I made was to top it with a low-fat cream cheese frosting instead of the glaze. I will be making this again (today, as a matter of fact!)"

Loading Image