Zucchini-Streusel Bundt Cake
Source of Recipe
Internet
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 int prepared pan; top with half of brown sugar mixture.
Spoon half of remaining batter into pan; top with remaining brown sugar mixture and batter.
Bake at 350 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.
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