Zucchini-Fig Mini Cakes

Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates
Prep: 20 minutes; Cook: 40 minutes; Total time: 60 minutes.

Yield:

Makes 12 servings (serving size: 1/2 mini cake)

Nutritional Information

Calories 178
Fat 5.5 g
Satfat 0.9 g
Monofat 3.8 g
Polyfat 0.6 g
Protein 4 g
Carbohydrate 29 g
Fiber 2 g
Cholesterol 19 mg
Iron 1 mg
Sodium 213 mg
Calcium 61 mg

Ingredients

Baking spray with flour
1 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
1 egg white
3/4 cup low-fat plain yogurt
1/4 cup extra-virgin olive oil
1 pound grated zucchini (4 small or 2 large)
2 ounces finely chopped dried figs (about 1/4 cup)
Powdered sugar for dusting (optional)

Preparation

1. Preheat oven to 350°. Coat a 6-cup mini Bundt pan with spray.

2. Combine flours, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Whisk egg, egg white, yogurt, and oil in a separate bowl.

3. Add wet ingredients to dry ingredients, stirring until just blended. Fold zucchini and figs into batter. Pour batter into pan.

4. Bake until a wooden skewer or toothpick inserted into the center of a cake comes out with a few moist crumbs attached (40 to 45 minutes). Let cool 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, if desired.

Adeena Sussman,

Health

November 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note