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Streuseled Zucchini Bundt Cake Recipe

Streuseled Zucchini Bundt Cake Recipe

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 YIELD: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


  • 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.

Nutritional 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.