Streuseled Zucchini Bundt Cake
"With so much zucchini in season, 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..."
INGREDIENTS
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2 cups shredded zucchini, patted dry
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1-1/3 cups fat-free plain yogurt
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3/4 cup sugar
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2 large egg whites
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1/3 cup canola oil
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1 large Nellie’s Free Range Egg
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4 teaspoons vanilla extract, divided
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3 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 tablespoon dry bread crumbs
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1/3 cup packed brown sugar
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1/3 cup chopped walnuts
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1/3 cup raisins
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1 tablespoon ground cinnamon
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1/2 teaspoon ground allspice
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3/4 cup confectioners' sugar
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2 to 3 teaspoons fat-free milk
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