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

TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling YIELD: 14 servings.

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

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

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 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.

Nutrition Facts

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