Ingredients
2 cups shredded zucchini, patted dry1-1/3 cups fat-free plain yogurt3/4 cup sugar2 large egg whites, room temperature1/3 cup canola oil1 large egg, room temperature4 teaspoons vanilla extract, divided3 cups all-purpose flour1-1/2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1 tablespoon dry bread crumbs1/3 cup packed brown sugar1/3 cup chopped walnuts1/3 cup raisins1 tablespoon ground cinnamon1/2 teaspoon ground allspice3/4 cup confectioners’ sugar2 to 3 teaspoons fat-free milk
Preparation
In a large bowl, beat the zucchini, yogurt, sugar, egg whites, oil, egg and 3 teaspoons vanilla until well blended. In a small bowl, combine the flour, baking powder, baking soda and salt; gradually beat into zucchini mixture until blended.
Coat a 10-in. fluted tube pan with cooking spray; sprinkle with bread crumbs. Pour a third of the batter into pan. Combine brown sugar, walnuts, raisins, cinnamon and allspice; sprinkle half over batter. Top with another third of the batter. Sprinkle with remaining brown sugar mixture; top with remaining batter.
Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine confectioners’ sugar, remaining vanilla and enough milk to achieve desired consistency; drizzle over cake.
