I found this recipe did not taste as good as it looked. The amount of zucchini called for made the cake too moist and it didn't cook properly. It held up nicely in the pan but once you cut into the cake, the insides were not cooked throughout. Perhaps it needed less zucchini and more flour to make it more of a cake like consistency. I wouldn't recommend this recipe to anyone. Definitely not worth the trouble.
Zucchini-Fig Mini Cakes
Prep: 20 minutes; Cook: 40 minutes; Total time: 60 minutes.
Yield: Makes 12 servings (serving size: 1/2 mini cake)
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Amount per serving
- Calories: 178
- Fat: 5.5g
- Saturated fat: 0.9g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 0.6g
- Protein: 4g
- Carbohydrate: 29g
- Fiber: 2g
- Cholesterol: 19mg
- Iron: 1mg
- Sodium: 213mg
- Calcium: 61mg
- 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.
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