Zucchini-Fig Mini Cakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup figs dried finely chopped
• 1  eggs 
• 1  egg white 
• 1 cup flour all-purpose
• 0.5 teaspoon ground nutmeg 
• 0.8 cup yogurt plain low-fat
• 0.3 cup olive oil extra-virgin
• 0.5 teaspoon salt 
• 0.8 cup sugar 
• 0.5 cup pastry flour whole-wheat
• 1 pound zucchini grated (4 small or 2 large)

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• toothpicks
• skewers
• kugelhopf pan

Directions

1. Preheat oven to 35
2. Coat a 6-cup mini Bundt pan with spray.
3. Combine flours, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl.
4. Whisk egg, egg white, yogurt, and oil in a separate bowl.
5. Add wet ingredients to dry ingredients, stirring until just blended. Fold zucchini and figs into batter.
6. Pour batter into pan.
7. 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).
8. Let cool 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, if desired.