Streuseled Zucchini Bundt Cake

Name: Streuseled Zucchini Bundt Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 14 servings.
Ingredients: 2 cups shredded zucchini, patted dry; 1-1/3 cups fat-free plain yogurt; 3/4 cup sugar; 2 large egg whites, room temperature; 1/3 cup canola oil; 1 large egg, room temperature; 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

With so much zucchini in season, 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

Ingredients

2 cups shredded zucchini, patted dry
1-1/3 cups fat-free plain yogurt
3/4 cup sugar
2 large egg whites, room temperature
1/3 cup canola oil
1 large egg, room temperature
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.
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 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.

Nutrition Facts

1 slice: 287 calories, 8g fat (1g saturated fat), 14mg cholesterol, 259mg sodium, 49g carbohydrate (26g sugars, 2g fiber), 6g protein.

Originally published as Zucchini-Streusel Bundt Cake in Light & Tasty April/May 2005

Reviews

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Average Rating:

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.
RobinTuka

Sep 2, 2012

Excellent flavor a great use of zucchini
menicki

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

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!)