Streuseled Zucchini Bundt Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 0.3 cup brown sugar packed
• 0.3 cup brown sugar packed
• 0.3 cup canola oil 
• 0.8 cup powdered sugar 
• 1 tablespoon breadcrumbs dry
• 1  eggs 
• 2  egg whites 
• 2 teaspoons skim milk fat-free
• 1.3 cups yogurt plain fat-free
• 1.3 cups yogurt plain fat-free
• 3 cups flour all-purpose
• 0.5 teaspoon ground allspice 
• 1 tablespoon ground cinnamon 
• 0.3 cup raisins 
• 0.5 teaspoon salt 
• 0.8 cup sugar 
• 4 teaspoons vanilla extract divided
• 0.3 cup walnut pieces chopped
• 2 cups zucchini shredded dry

Equipment

• bowl
• frying pan
• oven
• wire rack
• toothpicks

Directions

1. 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.
2. Coat a 10-in. fluted tube pan with cooking spray; sprinkle with bread crumbs.
3. Pour a third of the batter into pan.
4. Combine the brown sugar, walnuts, raisins, cinnamon and allspice; sprinkle half over batter. Top with another third of the batter.
5. Sprinkle with remaining brown sugar mixture; top with remaining batter.
6. Bake at 350 for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
7. In a small bowl, combine confectioners' sugar, remaining vanilla and enough milk to achieve desired consistency; drizzle over cake.