Inspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! —Regina Stock, Topeka, Kansas
Streuseled Zucchini Bundt Cake Recipe photo by Taste of Home
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.
Coat a 10-in. fluted tube pan with cooking spray; sprinkle with bread crumbs. Pour a third of the batter into pan. Combine 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 in 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.
Health Tip: Fat-free plain yogurt replaces some of the oil and helps make this cake tender and moist.
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Average Rating:
lisa
Sep 8, 2020
I made this for the first time and my husband loved it. We had no brown sugar, so I substituted white sugar for brown
Pamela
Aug 25, 2020
Very unusual way to make zucchini bread but very moist and very tasty...bringing it to the homeless shelter I volunteer at for the workers...they will love it!
mmpg
Aug 12, 2020
This was one of the best zucchini cakes. It was moist and flavorful. No changes made to recipe. This is a keeper.
Susanne
Apr 17, 2020
Blah and double blah. Should be a coffee cake, not a “cake”. Way too many ingredients and too much preparation for the final result. Would not recommend.
7833louis
Sep 12, 2019
Very moist and flavorful - exactly what a bundt cake should be! I made some changes - no raisins (personal preference), 1/2c sugar (still plenty sweet), I only had low fat vanilla yogurt, no bread crumbs, dark brown sugar, and added rum extract to the drizzle. Yum, yum, yum! It's going in the Keeper File. It's hard to find really good deserts low in saturated fat and cholesterol so thanks for sharing!
cast_iron_king
Jul 28, 2019
Excellent recipe! Really moist and tasty! The streusel gives it a flavor kick without making it overly sweet. I intended to slice it and take it to work, but my "tester" piece turned into two, and my husband I both snacked on it throughout the day, so I had to make a second one for work! It was a definite hit! I did omit the walnuts (personal preference) and the breadcrumbs. The only reason I could think for them to be there was to help the cake release from the pan, but I used a baking spray and no issues.
LPHJKitchen
Jul 15, 2019
One of the best zucchini cakes I've ever eaten! Loved that it used less sugar and added in yogurt! Great for using up that extra zucchini! I subbed in gluten-free flour and dairy-free yogurt but otherwise, did everything the same!
alfoa
Jul 25, 2018
Wonderfully moist. The icing turned out weird (runny and brown). Otherwise worth making again!
homeeconomist
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.
Reviews
I made this for the first time and my husband loved it. We had no brown sugar, so I substituted white sugar for brown
Very unusual way to make zucchini bread but very moist and very tasty...bringing it to the homeless shelter I volunteer at for the workers...they will love it!
This was one of the best zucchini cakes. It was moist and flavorful. No changes made to recipe. This is a keeper.
Blah and double blah. Should be a coffee cake, not a “cake”. Way too many ingredients and too much preparation for the final result. Would not recommend.
Very moist and flavorful - exactly what a bundt cake should be! I made some changes - no raisins (personal preference), 1/2c sugar (still plenty sweet), I only had low fat vanilla yogurt, no bread crumbs, dark brown sugar, and added rum extract to the drizzle. Yum, yum, yum! It's going in the Keeper File. It's hard to find really good deserts low in saturated fat and cholesterol so thanks for sharing!
Excellent recipe! Really moist and tasty! The streusel gives it a flavor kick without making it overly sweet. I intended to slice it and take it to work, but my "tester" piece turned into two, and my husband I both snacked on it throughout the day, so I had to make a second one for work! It was a definite hit! I did omit the walnuts (personal preference) and the breadcrumbs. The only reason I could think for them to be there was to help the cake release from the pan, but I used a baking spray and no issues.
One of the best zucchini cakes I've ever eaten! Loved that it used less sugar and added in yogurt! Great for using up that extra zucchini! I subbed in gluten-free flour and dairy-free yogurt but otherwise, did everything the same!
Wonderfully moist. The icing turned out weird (runny and brown). Otherwise worth making again!
Blah. Should be labeled as a "coffee cake". The rating would be a 1 if I rated it as a dessert cake.
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