Should I peel the zucchini before adding it to the cake?

No, you generally do not need to peel zucchini when making Streuseled Zucchini Bundt Cake. The skin is thin and becomes tender during baking, so it blends easily into the crumb. Simply wash the zucchini well, trim the ends, and shred it. After shredding, pat the zucchini dry to remove excess surface moisture. Avoid squeezing it completely dry because some moisture helps give this zucchini Bundt cake its soft, tender texture.

Can I make Streuseled Zucchini Bundt Cake ahead of time?

Yes. Streuseled Zucchini Bundt Cake is a convenient make-ahead dessert because the zucchini, yogurt, and oil help maintain its moist texture. Bake the cake, allow it to cool completely, and store it securely covered. For the neatest appearance, you can wait to add the vanilla glaze until closer to serving. This makes the recipe especially useful for brunches, family gatherings, potlucks, and holiday meals.

How do I keep a zucchini Bundt cake from sticking?

Thorough pan preparation is essential. Coat all the grooves and detailed areas of your Bundt pan with cooking spray, then use the dry bread crumbs called for in the recipe. Missing even a small section can cause part of the cake to stick. After baking, let the Streuseled Zucchini Bundt Cake cool in its pan for about 10 minutes before carefully turning it onto a wire rack. Waiting too long or attempting to unmold it immediately can make a clean release more difficult.

Easy Streuseled Zucchini Bundt Cake with Vanilla Glaze

Name: Streuseled Zucchini Bundt Cake
Prep time: 25 min
Cook time: PT-496506H26M52S
Total time: PT-496506H26M52S
Cuisine: American
Ingredients: 2 cups shredded zucchini, patted dry; 1-1/3 cups fat-free plain yogurt; 3/4 cup granulated sugar; 2 large egg whites, room temperature; 1/3 cup canola oil; 1 large egg, room temperature; 4 teaspoons vanilla extract, divided; 3 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon dry bread crumbs; 1/3 cup packed brown sugar; 1/3 cup chopped walnuts; 1/3 cup raisins; 1 tablespoon ground cinnamon; 1/2 teaspoon ground allspice; 3/4 cup confectioners’ sugar; 2 to 3 teaspoons fat-free milk

Description

Streuseled Zucchini Bundt Cake is a moist, warmly spiced cake made with shredded zucchini and yogurt, layered with a cinnamon, brown sugar, walnut, and raisin streusel, then finished with a simple vanilla glaze.

Ingredients

Scale

2 cups shredded zucchini, patted dry
1-1/3 cups fat-free plain yogurt
3/4 cup granulated sugar
2 large egg whites, room temperature
1/3 cup canola oil
1 large egg, room temperature
4 teaspoons vanilla extract, divided
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon dry bread crumbs
1/3 cup packed brown sugar
1/3 cup chopped walnuts
1/3 cup raisins
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup confectioners’ sugar
2 to 3 teaspoons fat-free milk

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Instructions

Preheat the oven to 350°F (175°C). Shred the zucchini and pat it dry to remove excess surface moisture.
In a large bowl, beat together the zucchini, yogurt, granulated sugar, egg whites, canola oil, whole egg, and 3 teaspoons vanilla extract until well blended.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the zucchini mixture and mix just until blended.
Coat a 10-inch fluted tube pan with cooking spray and sprinkle the inside evenly with the dry bread crumbs.
In a small bowl, combine the brown sugar, chopped walnuts, raisins, cinnamon, and allspice to make the streusel filling.
Spread one-third of the batter into the prepared Bundt pan. Sprinkle half of the streusel mixture evenly over the batter.
Add another third of the batter, sprinkle with the remaining streusel, and cover with the remaining cake batter.
Bake for 55 to 65 minutes, or until a toothpick inserted near the center comes out clean.
Cool the cake in the pan for 10 minutes. Carefully invert it onto a wire rack and allow it to cool completely.
Combine the confectioners’ sugar, remaining 1 teaspoon vanilla extract, and 2 to 3 teaspoons milk. Stir until smooth and thin enough to drizzle.
Drizzle the vanilla glaze over the completely cooled cake. Allow the glaze to set before slicing and serving.

Notes

Pat the shredded zucchini dry, but do not squeeze out all of its natural moisture because it helps keep the cake tender.
Avoid overmixing after adding the flour to prevent a dense or tough Bundt cake.
Coat every groove of the Bundt pan carefully to help the cake release cleanly.
Allow the cake to rest in the pan for about 10 minutes before turning it onto a cooling rack.
Wait until the cake is completely cool before adding the vanilla glaze so it does not melt into the cake.
Pecans can replace walnuts, while dried cranberries can be substituted for raisins.
Store leftovers in an airtight container. For longer storage, freeze unglazed individual slices and thaw before serving.

Prep Time: 25 minutes
Cook Time: 55-65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 287
Sugar: 26 g
Sodium: 259 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 14 mg