Zucchini-Fig Mini Cakes

Zucchini-Fig Mini Cakes Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates


  • 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.

    Prep: 20 minutes; Cook: 40 minutes; Total time: 60 minutes.
  • Yield: Makes 12 servings (serving size: 1/2 mini cake)

Nutritional Information

Calories per serving: 178
Fat per serving: 5.5g
Saturated fat per serving: 0.9g
Monounsaturated fat per serving: 3.8g
Polyunsaturated fat per serving: 0.6g
Protein per serving: 4g
Carbohydrate per serving: 29g
Fiber per serving: 2g
Cholesterol per serving: 19mg
Iron per serving: 1mg
Sodium per serving: 213mg
Calcium per serving: 61mg

Good to Know

There’s nothing “mini” about these little bites’ taste. The shrunken cakes are just as delectable as any full-size version.