2 c Coarsely Shredded Zucchini
1/3 c Firmly Packed Brown Sugar
1/3 c _Chopped Walnuts
1/3 c Currants
1 tb Ground cinnamon
1/2 ts Ground allspice
3 c All-purpose flour
1 1/4 c Sugar
1 1/2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 1/3 c Plain Nonfat Yogurt
1/3 c Vegetable oil
1 tb Vanilla extract
2 Egg whites — lightly
Beaten
1 Egg — lightly beaten
Vegetable cooking spray
1 tb Fine Dry Bread Crumbs
3/4 c Sifted Powdered Sugar
2 ts Skim Milk
1 ts Vanilla extract
Place zucchini on several layers of paper towels; cover with additional=20
paper towels. Let stand 5 minutes, pressing down occasionally. Set = aside.
Combine brown sugar and next 4 ingredients in a bowl; stir well, and set =
aside. Combine flour and next 4 ingredients in a large bowl; make a well =
in center of mixture. Combine yogurt and next 4 ingredients; stir well.=20
Add zucchini. Add to flour mixture; stir just until dry ingredients are=20
moistened. Spray a 12-cup Bundt pan with cooking spray; sprinkle with
breadcrumbs.=20 Spoon 1/3 of batter into prepared pan; top with half of
brown sugar=20 mixture. Spoon half of remaining batter into pan; top with
remaining brown sugar=20 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.=20
Combine powdered sugar and next 2 ingredients. Drizzle over cake. Yield: =
18 servings (serving size: 1 slice) Calories 245 (22% from fat), 6 =
grams=20 fat (1 g sat, 1.6 g mono, 3 g poly), 13 mg chol, 164 mg sodium.
COMMENTS: What makes a cake moist and tender? Butter, oil, sour cream, =
and egg yolks. In this recipe half of the fat from this cake was taken =
out=20 and zucchini was added for moistness. Its also a great-tasting way
to = use=20 up some of that late-summer zucchini crop! Dorothy Cross
TMPJ72B =
Yields
18 Servings