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
Updated on Apr. 22, 2022
Streuseled Zucchini Bundt Cake
Prep Time
25 min
Cook Time
55 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
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 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 Facts
1 slice: 287 calories, 8g fat (1g saturated fat), 14mg cholesterol, 259mg sodium, 49g carbohydrate (26g sugars, 2g fiber), 6g protein.
Loading Popular in the Community
Loading Reviews
