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Zucchini: Zucchini-Streusel Bundt Cake

Source of Recipe

unknown


List of Ingredients

2 cups zucchini coarsely shredded
1/3 cup firmly packed light brown sugar
1/3 cup walnuts chopped
1/3 cup currants
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
3 cups all-purpose flour
1 1/4 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups nonfat yogurt
1/3 cup vegetable oil
1 tablespoon vanilla
2 egg whites lightly beaten
1 egg lightly beaten
vegetable cooking spray
1 tablespoon dry bread crumbs fine
3/4 cup powdered sugar sifted
2 teaspoons skim milk
1 teaspoon vanilla extract


Recipe

Place zucchini on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Set aside. Combine brown sugar and next 4 ingredients in a bowl; stir well, and set aside. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Combine yogurt and next 4 ingredients; stir well.

Add zucchini. Add to flour mixture; stir just until dry ingredients are moistened. Spray a 12-cup Bundt pan with cooking spray; sprinkle with breadcrumbs. Spoon 1/3 cup batter into prepared pan; top with half of brown sugar mixture. Spoon half of remaining batter into pan; top with remaining brown sugar mix and batter. Bake at 350ºF for 1 hour or until a wooden pick inserted comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Combine powdered sugar and next 2 ingredients. Drizzle over cake.