| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs, Dairy | Fat, Low- | 18 | Servings | |
INGREDIENTS
| 2 | c | Coarsely Shredded Zucchini |
| 1/3 | c | Firmly Packed Brown Sugar |
| 1/3 | c | _Chopped Walnuts |
| 1/3 | c | Currants |
| 1 | T | Ground cinnamon |
| 1/2 | t | Ground allspice |
| 3 | c | All-purpose flour |
| 1 1/4 | c | Sugar |
| 1 1/2 | t | Baking powder |
| 1 | t | Baking soda |
| 1/2 | t | Salt |
| 1 1/3 | c | Plain Nonfat Yogurt |
| 1/3 | c | Vegetable oil |
| 1 | T | Vanilla extract |
| 2 | Egg whites, lightly | |
| Beaten | ||
| 1 | Egg, lightly beaten | |
| Vegetable cooking spray | ||
| 1 | T | Fine Dry Bread Crumbs |
| 3/4 | c | Sifted Powdered Sugar |
| 2 | t | Skim Milk |
| 1 | t | Vanilla extract |
| 1 1/4 | MM format |
INSTRUCTIONS
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 = Source:=20 Cooking Light Magazine - September, 1993 Reformatted for Meal Master = by:=20 CYGNUS, HCPM52C & CMINEAH Posted on NVN #68622 by Cmineah =20 [electrawoman] on Recipe By : Cooking Light Magazine, 9/93 From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 235
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 10.3mg
Sodium: 191.5mg
Potassium: 103.3mg
Carbohydrates: 45.5g
Fiber: 1.1g
Sugar: 28.5g
Protein: 3.3g