Ingredients

2 C. zucchini, coarsely shredded
1/3 C. firmly packed light brown sugar
1/3 C. walnuts, chopped
1/3 C. currants
1 Tbsp. ground cinnamon
1/2 tsp. ground allspice
3 C. all-purpose flour
1 1/4 C. sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/3 C. nonfat yogurt
1/3 C. vegetable oil
1 Tbsp. vanilla
2 egg whites, lightly beaten
1 egg, lightly beaten
Vegetable cooking spray
1 Tbsp. dry bread crumbs
3/4 C. powdered sugar, sifted
2 tsp. skim milk
1 tsp. vanilla extract

Cooking Instructions

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 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. Add zucchini. Add to flour mixture; stir just until dry ingredients are moistened. Spray a 12 C. Bundt pan with cooking spray; sprinkle with breadcrumbs. Spoon 1/3 C. 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 for 1 hour or until a wooden pick inserted comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Combine powdered sugar and next 2 ingredients Drizzle over cake.
 
 
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