Zucchini Streusel Bundt Cake

The cookbook featured on this week's Food for Friday is The Complete Cooking Light Cookbook. This version was published in 2000 by Oxmoor House a division of Souther Progress Corporation.
The recipe is for a bundt cake but I make it in two loaf pans like Zucchini Bread. I LOVE Zucchini bread but not all the oil and sugar that goes in it. This recipe does a great job of replacing some of the oil with yogurt. I use greek yogurt. I really like the texture of this bread. Firm and moist. It also uses egg whites to replace some of the eggs. You can get to regular loaf pans of bread from this recipe.

Ingredients:

2 cups shredded zucchini
1/3 cup packed brown sugar
1/3 cup chopped walnuts
1/3 cup raisins
1 Tablespoon cinnamon
1/3 tsp allspice
3 cups all purpose flour
1 1/3 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/3 cups plain fat-free yogurt ( I use greek yogurt)
1/3 cup vegetable oil
1 tablespoon vanilla extract
2 egg whites lightly beaten
1 egg lightly beaten
Cooking spray

Method:

1. Preheat oven to 350 degrees.

2. Shred zucchini

I love this shredder. It catches the contents below in a plastic box..

Place zucchini on paper towels to absorb moisture.

Cover with additional paper towels. Let stand 5 minutes. Press down occasionally to express the water in the zucchini.

Now we will make the streusel:
.

3. Combine brown sugar, chopped walnuts, raisins, cinnamon and allspice in small mixing bowl with wooden spoon. Set aside for now. This is the streusel that will be used in layers when we put the bread in the pan

Combine flour, sugar, baking powder, baking soda and salt in another larger mixing bowl. Stir with wooden spoon until it is mixed.

Combine yogurt, vegetable oil, vanilla extract, egg whites and egg in separate bowl.

Stir to incorporate then add drained zucchini and flour mixture.

Stir until all is moist. Do not beat or overstir.
4. Spray two regualr size loaf pans with cooking spray. I use smaller pans and therefore get double the amount of loaves. If you want you can put this in the bundt pan also. I like small loaves to give away so I usually make this size loaf. I have this great stoneware pan that I bought years ago from Pampered Chef that I am using today. Plus two other small pans. This makes a lot.
Pour batter into prepared pan at about the 1/2 full point. Stop and sprinkle streusel over the batter. Then finish filling the loaf pan about 3/4 full. Top with streusel. That way the streusel will be in the middle of the loaf. Do this for as many loaves as you have depending on size of the loaf pan.

These are ready to go in the prepared 350 degree oven for 35-45 minutes depending again on the size of the loaf. Check in 5 minute intervals after 35 minutes. Bread is done when it springs back when touched or a toothpick comes out of the center of the loaf clean.

Let sit in pans for 10 minutes then remove to a cooling rack. This prevents sweating on the bottom of the loaf and soggy bread.

When cooled, slice and enjoy!!

The streusel line looks like a smile. This bread makes me smile!!

Hope you enjoy this week's recipe and cookbook!!! Does anyone out there have this book? Any favorites that you make out of it? I really love hearing your comments so leave me a note below in the comment box.

Zucchini Streusel Bundt Cake

Ingredients:

Method:

1. Preheat oven to 350 degrees.

2. Shred zucchini, Place on several paper towels. Cover with additional paper towels. Let stand 5 minutes. Press down occasionally to express the water in the zucchini into the towels

3. Combine brown sugar, chopped walnuts, raisins, cinnamon and allspice in small mixing bowl with wooden spoon. Set aside for now. This is the streusel that will be used in layers when we put the bread in the pan.

4. Combine flour, sugar, baking powder, baking soda and salt in another larger mixing bowl. Stir with wooden spoon until it is mixed.

5. Combine yogurt, vegetable oil, vanilla extract, egg whites and egg in separate bowl. Stir to incorporate then add drained zucchini and flour mixture. Stir until all is moist. Do not beat or over stir.

6. Spray two regular size loaf pans with cooking spray. I use smaller pans and therefore get double the amount of loaves. If you want you can put this in the bundt pan also. I like small loaves to give away so I usually make this size loaf. I have this great stoneware pan that I bought years ago from Pampered Chef that I am using today. Plus two other small pans. This makes a lot.
Pour batter into prepared pan at about the 1/2 full point. Stop and sprinkle streusel over the batter. Then finish filling the loaf pan about 3/4 full. Top with streusel. That way the streusel will be in the middle of the loaf. Do this for as many loaves as you have depending on size of the loaf pan.

7. Place in the preheated 350 degree oven for 35-45 minutes depending again on the size of the loaf. Check in 5 minute intervals after 35 minutes. Bread is done when it springs back when touched or a toothpick comes out of the center of the loaf clean.

8. Remove from oven and let cool in pans for 10 minutes. Then remove and place on cooling racks till cool.
This prevents sweating on the bottom of the loaf and soggy bread.

9. When cooled, slice and enjoy!

Happy Trails,