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Streuseled Zucchini Bundt Cake

By: Regina Stock  
"After managing to lose 40 pounds, Regina Stock likes to keep a number of healthy recipes on hand. 'This cake is a favorite morning snack,' says the Topeka, Kansas baker. 'It even won a blue ribbon at our county fair.'"

Rating: This weblink has been rated 4 times with an average star rating of 4.8 Read Reviews (4)

Rate/Review | 254 people have saved this

Prep Time:
25 Min
Cook Time:
55 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 14 servings
 

Ingredients

  • 3 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg whites
  • 1 egg
  • 1 1/3 cups fat-free plain yogurt
  • 1/3 cup canola oil
  • 2 cups shredded zucchini, patted dry
  • 4 teaspoons vanilla extract, divided
  • 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 teaspoons fat free milk

Directions

  1. In a large mixing bowl, combine the first five ingredients. In another bowl, beat the egg whites, egg, yogurt and oil until blended. Stir in zucchini and 3 teaspoons vanilla. Add to dry ingredients; mix well.
  2. Coat a 10-in. fluted tube pan with nonstick 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 350 degrees F for 55-65 minutes or until a toothpick 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, milk and remaining vanilla; drizzle over cake.

Footnotes

  • Nutritional Analysis: 1 piece equals 279 calories, 8 g fat (1 g saturated fat), 16 mg cholesterol, 233 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2006 by Marissa Supporting Member (Click to learn more about Supporting Membership)
I just made this nice cake this morning for a tea party and it turned out better than I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2008 by C Laughlin 
This is a really good recipe. I followed it pretty much exactly, but did use 2 eggs instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2009 by mneil75 
have now made this twice this week. everyone that has tried it has loved it and asked for the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2007 by GRCORGI 
Not bad. I used strawberry yogurt because it is what I had. It turned out pretty good but the... MORE

 
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