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Nutrition Facts
Servings Per Recipe: 24
Serving Size: 1 serving
Amount Per Serving
  • Calories 152.1
  • Total Fat 5.3 g
  • Saturated Fat 0.6 g
  • Polyunsaturated Fat 1.4 g
  • Monounsaturated Fat 2.8 g
  • Cholesterol 27.6 mg
  • Sodium 155.9 mg
  • Potassium 89.0 mg
  • Total Carbohydrate 24.4 g
  • Dietary Fiber 2.0 g
  • Sugars 6.7 g
  • Protein 2.8 g
  • Vitamin A 5.5 %
  • Vitamin B-12 1.1 %
  • Vitamin B-6 1.7 %
  • Vitamin C 9.1 %
  • Vitamin D 0.8 %
  • Vitamin E 5.8 %
  • Calcium 3.5 %
  • Copper 2.3 %
  • Folate 5.3 %
  • Iron 4.0 %
  • Magnesium 2.1 %
  • Manganese 9.3 %
  • Niacin 3.0 %
  • Pantothenic Acid 1.5 %
  • Phosphorus 3.8 %
  • Riboflavin 5.2 %
  • Selenium 6.8 %
  • Thiamin 5.3 %
  • Zinc 1.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Twisted Zucchini Bread

View the full Twisted Zucchini Bread Recipe & Instructions
Submitted by: MICHELLEM79
TAGS:  Snacks | Snack | Snacks Snack |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Twisted Zucchini Bread

39 calories of Canola Oil, (0.02 cup)

27 calories of Flour, white, (0.06 cup)

24 calories of Whole Wheat Flour, (0.06 cup)

23 calories of Granulated Sugar, (0.03 cup)

9 calories of Egg, fresh, whole, raw, (0.13 large)

9 calories of Blueberries, fresh, (0.04 pint as purchased, yields)

8 calories of Brown Sugar, (0.01 cup, packed)

3 calories of Zucchini, (0.08 cup, mashed)

2 calories of Musselman's Lite Apple Sauce, (0.02 cup)

2 calories of Vanilla Extract, (0.13 tsp)

1 calories of Cinnamon, ground, (0.04 tbsp)

0 calories of Baking Powder, (0.08 tsp)

0 calories of Nutmeg, ground, (0.01 tsp)

0 calories of Lemon juice, (0.01 tbsp)

0 calories of Salt, (0.04 tsp)

0 calories of Baking Soda, (0.01 tsp)

0 calories of Splenda, (2 tsp)


Nutrition & Calorie Comments  

very good and moist. made without the oil (extra applesauce), sucranat instead of brown sugar, made 1/3 of white flour into oat flour, used coconut sugar instead of splenda Submitted by:
SOOZERELLI

(6/10/11)
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I always try a recipe as is for the 1st time, and then make adjustments as needed. But this recipe is spot on! I really like the idea of using 1/2 splenda, 1/2 real sugar, as full splenda makes baked treats come out too artificial tasting. I cannot taste any artificial flavors in this recipe! Submitted by:
SBMMYERS

(6/29/10)
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Loved it! I exchanged the canola oil for 1 c. canned pumpkin as I didn't have applesauce. I omitted the blueberries because of using the pumpkin, and exchanged 1 c. of lite maple syrup for the splenda and white sugar. I also put the wheat flour in the blender as suggested by another member. Submitted by:
1AT-A-TIME-ER

(6/24/10)
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Very yummy! I reduced the oil & added more applesauce; next time I'll try using all applesauce. As this was a bit too sweet for me, I think I'll reduce the Splenda too. Maybe use egg whites & one egg. to cut the fat. A very moist yummy treat! I had to freeze the rest to keep from eating it all! Submitted by:
TECHCATZ

(9/20/08)
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I just made this bread this afternoon. I made one loaf without blueberries, due to taste of some. The 2nd loaf I made into muffins using blueberries and they are just wonderful! I omitted the oil and used applesauce instead. I also did not use the Splenda but left measurements for sugar the same. Submitted by:
RUNNERMOMTO3

(8/10/08)
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absolutely delicious! I halved the recipe since I only had 1 loaf pan. And I made a bunch of changes - I used egg product instead of eggs, doubled the applesauce to replace the oil, and replaced the splenda with .75 c sugar,. I'm grating the zucchini right now for my next batch! Submitted by:
JKAPLAN86

(10/13/07)
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