Streuseled Zucchini Bundt Cake

Ingredients

• 2 cups shredded zucchini, patted dry
• 1-1/3 cups fat-free plain yogurt
• 3/4 cup sugar
• 2 egg whites
• 1/3 cup canola oil
• 1 egg
• 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 pecans
• 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

1. In a large bowl, beat the zucchini, yogurt, sugar, egg whites, oil, egg and 3 teaspoons vanilla until well blended.
2. In a small bowl, combine the flour, baking powder, baking soda and salt; gradually beat into zucchini mixture until blended.
3. Coat a 10-inch fluted tube pan with cooking spray; sprinkle with bread crumbs.
4. Pour a third of the batter into pan. Combine the brown
   sugar, pecans, raisins, cinnamon and allspice; sprinkle half over batter.
5. Top with another third of the batter. Sprinkle with
   remaining brown sugar mixture; top with remaining batter.
6. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
7. In a small bowl, combine confectioners’ sugar, remaining vanilla and enough milk to achieve desired consistency; drizzle over cake.

Yield: 14 servings.