ZUCCHINI-STREUSEL BUNDT CAKE

1 tablespoon fine dry bread crumbs
2 cups coarsely shredded zucchini
1/3 cup firmly packed brown sugar
1/3 cup chopped walnuts
1/3 cup currants
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
3 cups all-purpose flour
1 1/4 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups plain nonfat yogurt
1/3 cup vegetable oil
1 tablespoon vanilla extract
2 egg whites, lightly beaten
1 egg, lightly beaten
FOR THE GLAZE:
3/4 cup sifted powdered sugar
2 teaspoons skim milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Spray a 12-cup Bundt pan with cooking spray; sprinkle with breadcrumbs.

Place zucchini on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Set aside.

Combine brown sugar, walnuts, currants, cinnamon, and allspice in a bowl; stir well, and set aside.

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture.

Combine yogurt, oil, 1 tablespoon vanilla, egg whites, and egg; stir well. Add zucchini. Add to flour mixture; stir just until dry ingredients are moistened.

Spoon 1/3 of batter into prepared pan; top with half of brown sugar mixture. Spoon half of remaining batter into pan; top with remaining brown sugar mixture and batter.

Bake at 350 degrees for 1 hour or until a wooden pick inserted comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.

TO MAKE THE GLAZE:
Combine powdered sugar, skim milk, and 1 teaspoon vanilla.

Drizzle glaze over cooled cake.

Servings: 18
Adapted from source: Cooking Light Magazine - September, 1993