Streuseled Zucchini Bundt Cake Recipes

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STREUSELED ZUCCHINI BUNDT CAKE



Streuseled Zucchini Bundt Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 14 servings.

Number Of Ingredients 19

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

Steps:

  • 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 : Calories 287 calories, Fat 8g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 259mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

STREUSELED ZUCCHINI BUNDT CAKE



Streuseled Zucchini Bundt Cake image

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.'

Provided by Allrecipes Member

Time 1h20m

Yield 14

Number Of Ingredients 19

3 cups all-purpose flour
¾ cup sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large egg whites egg whites
1 egg
1 ⅓ cups fat-free plain yogurt
⅓ cup canola oil
2 cups shredded zucchini, patted dry
4 teaspoons vanilla extract, divided
1 tablespoon dry bread crumbs
⅓ cup packed brown sugar
⅓ cup chopped walnuts
⅓ cup raisins
1 tablespoon ground cinnamon
½ teaspoon ground allspice
¾ cup confectioners' sugar
2 teaspoons fat free milk

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 49.8 g, Cholesterol 13.8 mg, Fat 7.9 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 251 mg, Sugar 26.9 g

STREUSELED ZUCCHINI BUNDT CAKE



Streuseled Zucchini Bundt Cake image

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.'

Provided by Allrecipes Member

Time 1h20m

Yield 14

Number Of Ingredients 19

3 cups all-purpose flour
¾ cup sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large egg whites egg whites
1 egg
1 ⅓ cups fat-free plain yogurt
⅓ cup canola oil
2 cups shredded zucchini, patted dry
4 teaspoons vanilla extract, divided
1 tablespoon dry bread crumbs
⅓ cup packed brown sugar
⅓ cup chopped walnuts
⅓ cup raisins
1 tablespoon ground cinnamon
½ teaspoon ground allspice
¾ cup confectioners' sugar
2 teaspoons fat free milk

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 49.8 g, Cholesterol 13.8 mg, Fat 7.9 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 251 mg, Sugar 26.9 g

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