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

Recipe by Health November 2011


Credit: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates

Recipe Summary

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


Ingredient Checklist


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

  • 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.

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

  • 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.

Nutrition Facts

178 calories; fat 5.5g; saturated fat 0.9g; mono fat 3.8g; poly fat 0.6g; protein 4g; carbohydrates 29g; fiber 2g; cholesterol 19mg; iron 1mg; sodium 213mg; calcium 61mg.