Zucchini-Streusel Bundt Cake
| Yield: | 18 Servings |
| Categories: | Fat |
| 2 | c | Coarsely Shredded Zucchini |
| 1/3 | c | Firmly Packed Brown Sugar |
| 1/3 | c | _Chopped Walnuts |
| 1/3 | c | Currants |
| 1 | tb | Ground cinnamon |
| 1/2 | ts | Ground allspice |
| 3 | c | All-purpose flour |
| 1 1/4 | c | Sugar |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 1/3 | c | Plain Nonfat Yogurt |
| 1/3 | c | Vegetable oil |
| 1 | tb | Vanilla extract |
| 2 | Egg whites -- lightly | |
| Beaten | ||
| 1 | Egg -- lightly beaten | |
| Vegetable cooking spray | ||
| 1 | tb | Fine Dry Bread Crumbs |
| 3/4 | c | Sifted Powdered Sugar |
| 2 | ts | Skim Milk |
| 1 | ts | Vanilla extract |
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