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
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 19
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.
STREUSELED ZUCCHINI BUNDT CAKE
After managing to lose 40 pounds, Regina Stock likes to keep a number of healthy recipes on hand. 'This cake is a favorite morning snack,' says the Topeka, Kansas baker. 'It even won a blue ribbon at our county fair.'
Provided by Allrecipes Member
Time 1h20m
Yield 14
Number Of Ingredients 19
Steps:
- In a large mixing bowl, combine the first five ingredients. In another bowl, beat the egg whites, egg, yogurt and oil until blended. Stir in zucchini and 3 teaspoons vanilla. Add to dry ingredients; mix well.
- Coat a 10-in. fluted tube pan with nonstick cooking spray; sprinkle with bread crumbs. Pour a third of the batter into pan. Combine the 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 degrees F for 55-65 minutes or until a toothpick 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, milk and remaining vanilla; drizzle over cake.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 49.8 g, Cholesterol 13.8 mg, Fat 7.9 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 251 mg, Sugar 26.9 g
ZUCCHINI BUNDT CAKE
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
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.
STREUSELED ZUCCHINI BUNDT CAKE
After managing to lose 40 pounds, Regina Stock likes to keep a number of healthy recipes on hand. 'This cake is a favorite morning snack,' says the Topeka, Kansas baker. 'It even won a blue ribbon at our county fair.'
Provided by Allrecipes Member
Time 1h20m
Yield 14
Number Of Ingredients 19
Steps:
- In a large mixing bowl, combine the first five ingredients. In another bowl, beat the egg whites, egg, yogurt and oil until blended. Stir in zucchini and 3 teaspoons vanilla. Add to dry ingredients; mix well.
- Coat a 10-in. fluted tube pan with nonstick cooking spray; sprinkle with bread crumbs. Pour a third of the batter into pan. Combine the 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 degrees F for 55-65 minutes or until a toothpick 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, milk and remaining vanilla; drizzle over cake.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 49.8 g, Cholesterol 13.8 mg, Fat 7.9 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 251 mg, Sugar 26.9 g
ZUCCHINI SPICE BUNDT CAKE
A moist, dense spicy cake--similar to carrot cake. Frost when cool with cream cheese frosting, or serve warm unfrosted for a great breakfast bread.
Provided by Shelly Kelly
Categories Quick Breads
Time 1h20m
Yield 1 full bundt cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In large glass batter bowl, break eggs and stir well with fork. Add sugar,vanilla and oil to eggs and mix again with fork. Measure and sift 1 cup flour, baking soda, salt, baking powder and spices into batter. Stir lightly with fork until mixed. Measure remaining flour into sifter and add to batter. Add broken nut pieces and cinnamon chips, if desired. Mix.
- Spray bundt cake pan with no stick spray and dust lightly with flour. Remove excess flour.
- Pour batter into bundt pan evenly, then bake for 60 minutes. Let cool down to warm before removing from pan.
- Frost if desired, when cool with Cream Cheese Frosting. Sprinkle with broken walnut or pecan pieces for garnish if desired.
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