Zucchini-Streusel Bundt Cake
Source of Recipe
An old Cooking Light Magazine
Moist and tender but still low fat. YUM!!!!
List of Ingredients
2 c coarsely shredded zucchine
1/3 c firmly packed brown sugar
1/3 c chopped walnuts
1/3 c currants (or other dried fruit, chopped)
1 Tbls. ground cinnamon
1/2 tsp. ground allspice
3 c. all-purpose flour
1 1/4 sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/3 c. plain nonfat yogurt
1/3 c. canola or other mild flavored oil
1 Tbls. vanilla extract
2 eggwhites, lightly beaten
1 egg, lightly beaten
1 Tbls. fine, dry breadcrumbs
3/4 c. sifted powdered sugar
2 tsp. skim milk
1 tsp. vanilla extract
Place zucchini on several layers of paper towels; cover with additional paper towels. Allow to stand 5 minutes, pressing down occasionally. Set aside.
Combine brown sugar and next 4 ingredients in a bowl; stir well. Set aside.
Combine flour and next 4 ingredients in a large bowl; make a well in the center of the 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 Bundth pan with cooking spray; sprinkle with breadcrumbs. Spoon 1/3 of batter into the prepared pan; top with half of the brown sugar mixture.
Spoon half of the 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; invert onto a wire rack and remove pan. Cool completely.
Combine icing ingredients and drizzle over cake. Yield: 18 slices. 1 slice = 1 serving.
Nutritional Information: Calories-245, Protein 4.8 g, Carb 43.5g, Fiber 0.9g, Chol 13 mg, Iron 1.5 mg, Sodium 164 mg, Calcium 80 mg.