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Streuseled Zucchini Bundt Cake Recipe

Streuseled Zucchini Bundt Cake Recipe

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
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 in 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 slice: 279 calories, 8g fat (1g saturated fat), 16mg cholesterol, 233mg sodium, 48g carbohydrate (25g sugars, 2g fiber), 6g protein.

Reviews for Streuseled Zucchini Bundt Cake

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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."

Reviewed Sep. 2, 2012

"Excellent flavor a great use of zucchini"

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."

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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