Ingredients
3 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 egg whites
1 egg
1 1/3 cups fat-free plain yogurt
1/3 cup canola oil
2 cups shredded zucchini, patted dry
4 teaspoons vanilla extract, divided
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 confectioners’ sugar
2 teaspoons fat free milk
Directions
In a large mixing bowl, combine the first five ingredients. In another bowl, beat the egg whites, egg, yogurt and oil until blended. Stir in zucchini and 3 teaspoons vanilla. Add to dry ingredients; mix well.
Coat a 10-in. fluted tube pan with nonstick 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.
Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine confectioners’ sugar, milk and remaining vanilla; drizzle over cake.
