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Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
  • Calories 158.4
  • Total Fat 10.2 g
  • Saturated Fat 0.9 g
  • Polyunsaturated Fat 2.9 g
  • Monounsaturated Fat 5.7 g
  • Cholesterol 35.4 mg
  • Sodium 207.8 mg
  • Potassium 106.5 mg
  • Total Carbohydrate 16.7 g
  • Dietary Fiber 1.6 g
  • Sugars 1.3 g
  • Protein 3.0 g
  • Vitamin A 27.6 %
  • Vitamin B-12 1.4 %
  • Vitamin B-6 2.4 %
  • Vitamin C 2.6 %
  • Vitamin D 1.1 %
  • Vitamin E 10.3 %
  • Calcium 3.6 %
  • Copper 2.0 %
  • Folate 7.1 %
  • Iron 4.6 %
  • Magnesium 2.3 %
  • Manganese 8.0 %
  • Niacin 4.1 %
  • Pantothenic Acid 2.0 %
  • Phosphorus 4.6 %
  • Riboflavin 6.4 %
  • Selenium 8.8 %
  • Thiamin 6.9 %
  • Zinc 1.5 %
*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 Carrot Zucchini Muffins

View the full Carrot Zucchini Muffins Recipe & Instructions
Submitted by: WIFEMOMMYCOED
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 Carrot Zucchini Muffins

77 calories of Canola Oil, (0.04 cup)

36 calories of Flour, white, (0.08 cup)

16 calories of Whole Wheat Flour, (0.04 cup)

12 calories of Egg, fresh, whole, raw, (0.17 large)

4 calories of Carrots, raw, (0.08 cup, grated)

3 calories of Zucchini, (0.08 cup, mashed)

2 calories of Applesauce, unsweetened, (0.02 cup)

1 calories of Vanilla Extract, (0.08 tsp)

0 calories of Cinnamon, ground, (0.08 tsp)

0 calories of Baking Powder, (0.08 tsp)

0 calories of Salt, (0.04 tsp)

0 calories of Baking Soda, (0.04 tsp)

0 calories of Splenda, (4 tsp)


Nutrition & Calorie Comments  

Excellent recipe, and great for using my zucchini from the garden! I made a few alterations: 1/2 c. mashed banana instead of applesauce, 1/4 c. oil (coconut) instead of 1/2 c., 1/4 c. dark muscovado sugar instead of 1 c. splenda, plus I added 1/2 c. of sultanas and 1/4 c. greek yogurt. Lovely! Submitted by:
RSNAPE

(7/27/14)
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I didn't have WW flour so substituted oat bran and used 1/3 C sugar (tho that changes the calorie count). They still came out soft & light and we loved them. Submitted by:
BRONWENROSE

(9/12/13)
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I made them with the 3/4 cup of sugar instead of splenda and they are great! Very moist and tasty and filling too. Submitted by:
DEBBLO

(11/4/10)
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I made these with sugar, flax gel instead of eggs and gluten-free flour mix instead of wheat/white flour. I make them smaller for my kids, so we got 18 muffins. Delicious! Submitted by:
JURISBO

(9/23/09)
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I made these with eggbeaters bringing the calorie count to 150 each. These are great!!! Submitted by:
JOANW1

(9/20/08)
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These were really good. We don't use artificial sweeteners so I used real sugar but only 3/4 c. and I found the muffins were really big so next time I'll make 15 muffins to help balance out the extra calories. Everyone LOVED them. even my kids who are suspicious of anything vegetable-like. Submitted by:
SWEETONE111

(9/6/08)
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