Instructions: Place courgette on several layers of paper towels; cover with additional 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.

Add courgette. Add to flour mixture; stir just until dry ingredients are moistened. Spray a 12-cup Bundt pan with cooking spray; sprinkle with breadcrumbs. Spoon 1/3 of batter into prepared pan; top with half of brown sugar mixture. Spoon half of remaining batter into pan; top with remaining brown sugar 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.

Combine powdered sugar and next 2 ingredients. Drizzle over cake.

Yield: =

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 and courgette was added for moistness. Its also a great-tasting way to = use up some of that late-summer courgette crop! Dorothy Cross

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