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Zucchini-Fig Mini Cakes

Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates
Yield Makes 12 servings (serving size: 1/2 mini cake)
Prep: 20 minutes; Cook: 40 minutes; Total time: 60 minutes.

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)

Nutrition 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

How to Make It

  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.