Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 1742.76 Kcal (7297 kJ) | ||
| Calories from fat | 623.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.24g | 107% | |
|---|---|---|---|
| Cholesterol | 174.71mg | 58% | |
| Sodium | 2052.75mg | 86% | |
| Potassium | 1589.9mg | 34% | |
| Total Carbs | 248.8g | 83% | |
| Sugars | 119.58g | 478% | |
| Dietary Fiber | 11.68g | 47% | |
| Protein | 36.73g | 73% | |
| Vitamin C | 13.1mg | 22% | |
| Iron | 4.8mg | 27% | |
| Calcium | 678.7mg | 68% | |
| Amount Per 100 g | |||
| Calories | 237.48 Kcal (994 kJ) | ||
| Calories from fat | 84.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.44g | 107% | |
|---|---|---|---|
| Cholesterol | 23.81mg | 58% | |
| Sodium | 279.72mg | 86% | |
| Potassium | 216.65mg | 34% | |
| Total Carbs | 33.9g | 83% | |
| Sugars | 16.29g | 478% | |
| Dietary Fiber | 1.59g | 47% | |
| Protein | 5.01g | 73% | |
| Vitamin C | 1.8mg | 22% | |
| Iron | 0.7mg | 27% | |
| Calcium | 92.5mg | 68% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
