Zucchini-Fig Mini Cakes

Prep: 20 minutes; Cook: 40 minutes; Total time: 60 minutes.

Yield: Makes 12 servings (serving size: 1/2 mini cake)
Recipe from Health

Nutritional Information

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. 1. Preheat oven to 350°. Coat a 6-cup mini Bundt pan with spray.
  2. 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. 3. Add wet ingredients to dry ingredients, stirring until just blended. Fold zucchini and figs into batter. Pour batter into pan.
  4. 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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