Streuseled Zucchini Bundt Cake
Total TimePrep: 25 min. Bake: 55 min. + cooling
- 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
- 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.
Nutrition Facts1 slice: 287 calories, 8g fat (1g saturated fat), 14mg cholesterol, 259mg sodium, 49g carbohydrate (26g sugars, 2g fiber), 6g protein.
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.
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!
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.
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!
Jul 25, 2018
Wonderfully moist. The icing turned out weird (runny and brown). Otherwise worth making again!
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.
Sep 2, 2012
Excellent flavor a great use of zucchini
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.
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!)