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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 20 minutes; Cook: 40 minutes; Total time: 60 minutes. Ingredients:
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) |
Directions:
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.
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