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

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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

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homeeconomist 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 54955
Reviewed Sep. 2, 2012

"Excellent flavor a great use of zucchini"

menicki 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 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!)"

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