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.
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