Streuseled Zucchini Bundt Cake
Total TimePrep: 25 min. Bake: 55 min. + cooling
I made this for the first time and my husband loved it. We had no brown sugar, so I substituted white sugar for brown
Very unusual way to make zucchini bread but very moist and very tasty...bringing it to the homeless shelter I volunteer at for the workers...they will love it!
This was one of the best zucchini cakes. It was moist and flavorful. No changes made to recipe. This is a keeper.
Blah and double blah. Should be a coffee cake, not a “cake”. Way too many ingredients and too much preparation for the final result. Would not recommend.
Very moist and flavorful - exactly what a bundt cake should be! I made some changes - no raisins (personal preference), 1/2c sugar (still plenty sweet), I only had low fat vanilla yogurt, no bread crumbs, dark brown sugar, and added rum extract to the drizzle. Yum, yum, yum! It's going in the Keeper File. It's hard to find really good deserts low in saturated fat and cholesterol so thanks for sharing!
Excellent recipe! Really moist and tasty! The streusel gives it a flavor kick without making it overly sweet. I intended to slice it and take it to work, but my "tester" piece turned into two, and my husband I both snacked on it throughout the day, so I had to make a second one for work! It was a definite hit! I did omit the walnuts (personal preference) and the breadcrumbs. The only reason I could think for them to be there was to help the cake release from the pan, but I used a baking spray and no issues.
One of the best zucchini cakes I've ever eaten! Loved that it used less sugar and added in yogurt! Great for using up that extra zucchini! I subbed in gluten-free flour and dairy-free yogurt but otherwise, did everything the same!
Wonderfully moist. The icing turned out weird (runny and brown). Otherwise worth making again!
Blah. Should be labeled as a "coffee cake". The rating would be a 1 if I rated it as a dessert cake.
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