| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs, Dairy |
|
Low-, Fat |
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 |
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 |
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 10/08/93, MM format
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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