Save on Pinterest

Streuseled Zucchini Bundt Cake

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
  • Total Time
    Prep: 25 min. Bake: 55 min. + cooling
  • Makes
    14 servings

Ingredients

  • 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

Directions

  • 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.
Health Tip: Fat-free plain yogurt replaces some of the oil and helps make this cake tender and moist.
Nutrition Facts
1 slice: 287 calories, 8g fat (1g saturated fat), 14mg cholesterol, 259mg sodium, 49g carbohydrate (26g sugars, 2g fiber), 6g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • lisa
    Sep 8, 2020

    I made this for the first time and my husband loved it. We had no brown sugar, so I substituted white sugar for brown

  • Pamela
    Aug 25, 2020

    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!

  • mmpg
    Aug 12, 2020

    This was one of the best zucchini cakes. It was moist and flavorful. No changes made to recipe. This is a keeper.

  • Susanne
    Apr 17, 2020

    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.

  • 7833louis
    Sep 12, 2019

    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!

  • cast_iron_king
    Jul 28, 2019

    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.

  • LPHJKitchen
    Jul 15, 2019

    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!

  • alfoa
    Jul 25, 2018

    Wonderfully moist. The icing turned out weird (runny and brown). Otherwise worth making again!

  • homeeconomist
    Sep 29, 2014

    Blah. Should be labeled as a "coffee cake". The rating would be a 1 if I rated it as a dessert cake.

  • qtpie_in
    Dec 14, 2012

    No comment left