Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 18 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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
