Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
  • Calories 108.7
  • Total Fat 2.5 g
  • Saturated Fat 1.4 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.2 g
  • Cholesterol 0.2 mg
  • Sodium 229.7 mg
  • Potassium 131.5 mg
  • Total Carbohydrate 19.3 g
  • Dietary Fiber 3.5 g
  • Sugars 1.4 g
  • Protein 4.6 g
  • Vitamin A 6.7 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 1.4 %
  • Vitamin C 2.6 %
  • Vitamin D 0.0 %
  • Vitamin E 0.2 %
  • Calcium 3.0 %
  • Copper 8.1 %
  • Folate 1.6 %
  • Iron 3.8 %
  • Magnesium 6.1 %
  • Manganese 11.2 %
  • Niacin 1.0 %
  • Pantothenic Acid 0.4 %
  • Phosphorus 3.8 %
  • Riboflavin 1.2 %
  • Selenium 0.8 %
  • Thiamin 1.0 %
  • Zinc 2.0 %
*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 Chocolate Zucchini Bread or Muffins

View the full Chocolate Zucchini Bread or Muffins Recipe & Instructions
Submitted by: CASEYNJASON

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 Chocolate Zucchini Bread or Muffins

53 calories of Whole Wheat Flour, (0.13 cup)

34 calories of Hershey's Chocolate Chips, (0.42 tbsp)

8 calories of Cocoa, dry powder, unsweetened, (0.04 cup)

6 calories of Egg white, fresh, (0.33 large)

5 calories of Lucerne Plain Fat Free Yogurt, (0.33 oz)

5 calories of Zucchini, (0.17 cup, sliced)

0 calories of Cinnamon, ground, (0.08 tsp)

0 calories of Salt, (0.04 tsp)

0 calories of Baking Soda, (0.08 tsp)

0 calories of splenda no calorie sweetener, (0.06 cup)

Nutrition & Calorie Comments  

I made the recipe before as ell. Like before I reduced the sugar and used regular sugar and I used eggs. Unlike before I used tossed in some protein powder with water and used applesauce instead of the yogurt for a more cake like texture. The recipe held up beautifully. Thanks again. Submitted by:

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A delicious way to to get in more veggies and fiber. Thanks Submitted by:

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So delicious! Easy to make, very moist, & low fat. Submitted by:

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I'm a little disappointed that a lot of recipes on this site call for sugar substitutes, which are basically chemicals. Submitted by:

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Did anyone use a sugar substitute? If so, what?
I have Truvia, which I cannot imagine using 3/4 cups of!
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what did you use as a sugar substitute? Submitted by:

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I made these using Stevia and coconut sugar and whole wheat pastry flour, my husband and son both devoured them. Submitted by:

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Zucchini brownies. I used applesauce for the sugar. Very moist. Submitted by:

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lovely recipe. I have tried it with less sugar and it was great !! Submitted by:

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Made the muffins...were rich, dense, super moist, chocolatey deliciousness. Everyone went nuts over them! I used honey instead of Splenda (SO bad for you!), I used the dark cocoa powder, & 1/2 c milk chocolate chips instead; 202cal, 3.3g fat, 3.17 chol, 42.2 carbs, 3 g fiber 4.4 g protein ea. Submitted by:

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Very moist. I did substitute Splenda for the sugar and I used Spelt Wheat Flour. Everything else was the same. My family loved it. Submitted by:

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Just tried this recipe today. I used oat flour that I "milled" with my Blendtec blender, granulated sugar, greek non-fat plain yogurt and added about 1/2c chocolate chips to batter. Wonderful tasting, chocolate-y and not too sweet. Will definitely make again!!! Submitted by:

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I made this as muffin tops with plain fat free Greek yogurt and stevia. Very good, chocolately, and very moist! Submitted by:

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