Streuseled Zucchini Bundt Cake Recipe

Name: Streuseled Zucchini Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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 350u00b0 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.

1148

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups shredded zucchini, patted dry, 1-1/3 cups fat-free plain yogurt, 3/4 cup sugar, 2 large egg whites, room temperature, and more.

Yes, Streuseled Zucchini Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Streuseled Zucchini Bundt Cake

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