Streuseled Zucchini Bundt Cake

I recently signed up with a CSA program (Community Supported Agriculture). I get a large box of produce delivered locally every other week. If you have ever considered it I highly recommend it! I just got my first box last week, in it were 3 very large zucchinis. This was the first thing I made with them, stay tuned for more zucchini recipes.

Streuseled Zucchini Bundt Cake
Serves: 14, Serving Size: 1/14th slice
Nutritional Info (per slice): 279 calories, 8 g fat (1 g saturated fat), 16 mg cholesterol, 233 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.

Ingredients
2 cups shredded zucchini, patted dry
1-1/3 cups fat-free plain yogurt
3/4 cup sugar
2 egg whites
1/3 cup canola oil
1 egg
3 teaspoons Vanilla Extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon dry bread crumbs
1/3 cup packed brown sugar
1/3 cup chopped walnuts
1/3 cup raisins
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup powdered sugar
2-3 tablespoons milk

Directions
1. In a large bowl, beat the zucchini, yogurt, sugar, egg whites, oil, egg and 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. Pour a third of the batter into pan. Combine the 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.
3. 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.
4. In a small bowl slowly add milk to powdered sugar till desired consistency is acheived. Drizzle over cake.

Adapted from: Taste of Home