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Nutrition Facts

  Servings Per Recipe: 16
  Serving Size: 1 serving

Amount Per Serving
  Calories 126.0
  Total Fat 0.4 g
      Saturated Fat 0.1 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
  Cholesterol 0.1 mg
  Sodium 266.7 mg
  Potassium 104.9 mg
  Total Carbohydrate 28.7 g
      Dietary Fiber 2.4 g
      Sugars 16.9 g
  Protein 3.3 g
  Vitamin A 7.9 %
  Vitamin B-12 3.8 %
  Vitamin B-6 1.8 %
  Vitamin C 2.1 %
  Vitamin D 1.9 %
  Vitamin E 0.9 %
  Calcium 1.0 %
  Copper 1.3 %
  Folate 3.9 %
  Iron 2.0 %
  Magnesium 1.7 %
  Manganese 5.7 %
  Niacin 0.7 %
  Pantothenic Acid     2.2 %
  Phosphorus     2.4 %
  Riboflavin 10.3 %
  Selenium 4.4 %
  Thiamin 2.6 %
  Zinc 1.1 %


*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 Low Fat Zucchini Spice Cake

View the full Low Fat Zucchini Spice Cake Recipe & Instructions
Submitted by: PURPLEKITTY57
TAGS:  Desserts |

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 Low Fat Zucchini Spice Cake

61 calories of Granulated Sugar, (0.08 cup)

53 calories of Whole Wheat Flour, (0.13 cup)

7 calories of Egg substitute, liquid (Egg Beaters), (0.05 cup)

4 calories of Zucchini, (0.13 cup, sliced)

3 calories of Applesauce, unsweetened, (0.03 cup)

1 calories of Vanilla Extract, (0.06 tsp)

1 calories of Nutmeg, ground, (0.06 tsp)

0 calories of Cloves, ground, (0.06 tsp)

0 calories of Cinnamon, ground, (0.06 tsp)

0 calories of Salt, (0.06 tsp)

0 calories of Water, tap, (0.02 cup (8 fl oz))

0 calories of Baking Soda, (0.08 tsp)


Nutrition & Calorie Comments  

This turned out nice and moist. I substituted half the whole wheat flour for almond flour, reduced the sugar a bit, and veganized it by using flaxseed meal instead of eggs. My only complaint would that the nutmeg comes out too strong, would reduce it and add more cinnamon next time. Submitted by:
RALDIVA

(9/15/10)
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I made this today--adding 1Tblsp.each of wheat germ and flaxseed. I put it into a Bundt pan and baked it for 50 minutes. It was very good. I will use this recipe from now on instead of my full fat version. Thanks! Submitted by:
STEELERLVR1

(7/30/10)
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