Zucchini-Fig Mini Cakes

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


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


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)


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,


November 2011
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