Best Streuseled Zucchini Bundt Cake Recipes

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

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

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.

ZUCCHINI BUNDT CAKE

Zucchini Bundt Cake image

Make and share this Zucchini Bundt Cake recipe from Food.com.

Provided by bert2421

Categories Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups flour
1 cup graham wafer crumbs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 cups grated unpeeled zucchini
1 cup chopped walnuts
1 1/2 cups vegetable oil
2 cups brown sugar
4 eggs
2 tablespoons butter or 2 tablespoons margarine
1 cup icing sugar
2 tablespoons lemon juice

Steps:

Combine first 7 ingredients.
Add zucchini& nuts& toss lightly.
In a separate bowl, beat oil and sugar; add one egg at a time, beating until creamy and smooth.
Add crumbs& zucchine mixture; beat& blend well.
Pour into a greased 10" bundt pan or a large tube pan.
Bake at 300 for 1 hour and 10 minutes or until cake tests done.
Remove from pan; cool and glaze.
Glaze: Cream butter; add icing sugar and lemon juice; beat until smooth.
Drizzle over cooled cake.