Dutch Colonial Inn

Holland, Michigan

Specialty Recipe

Zucchini Streusel Bundt Cake

Ingredients Streusel

1/3 cup brown sugar

1/3 cup currants

1 Tablespoon cinnamon

1/2 teaspoon allspice

Ingredients

2 cups shredded zucchini (do not peel) - dry by layering between paper towels

2 eggs

1 Tablespoon vanilla

1-1/3 cups non-fat yogurt

1/2 cup Butter Buds butter substitute

3 cups flour

1-1/2 heaping teaspoons baking powder

1/2 teaspoon salt

1 heaping teaspoon baking soda

1-1/4 cups sugar

Combine streusel ingredients; set aside. Mix together remaining ingredients. Spray bundt pan with non-stick cooking spray. Layer cake mixture with 2 layers of the streusel, 5 layers total - beginning and ending with the cake. Bake at 325 degrees for about 1 hour or until slightly brown and cake springs back to the touch. (Do not let it get too done or it will not be as moist and delicious!) Cool 10 minutes. Drizzle with powdered sugar icing. Cut and enjoy!

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