Zucchini-Fig Mini Cakes

• 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 350u0b0. 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.

baking spray with, flour, flour, sugar, baking powder, baking soda, salt, ground nutmeg, egg, egg, lowfat plain yogurt, extravirgin olive oil, zucchini, dried figs, powdered sugar

Taken from www.myrecipes.com/recipe/zucchini-fig-mini-cakes (may not work)