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  

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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Has anyone tried this recipe with stevia instead of sugar? Submitted by:

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Excellent! I added 3/4 cup of sunflower seeds which is 1 tablespoon per muffin. It does add fat, but it is healthy fat. I also mixed the choco chips into the muffin batter. I brought them to work and got rave reviews. I peeled & seeded the zucchini before fine shredding them. Submitted by:

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These are delicious. I used light and fit greek vanilla yogurt and only a half cup of sugar. Came out fantastic. Guilt free muffin!! yey Submitted by:

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I was so impressed by all the comments, so I was a tiny bit disappointed when they came out tasting quite salty. I followed the recipe to the letter. Other than that they were quite delicious. Next time I will leave out the salt. Submitted by:

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Thanks for this wonderful and delish recipe. It usually makes about 18 large muffins (so fewer calories per muffin) for me. So I've shared them with friends who love them as much as I do. Four of them have asked me for the recipe. Submitted by:

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I made these today for the first time. I followed the directions to the letter except I subbed splenda for the sugar. They were really hard to mix and gluey. And maybe I didnt shred my zucchini fine enough. But they were surprisingly tasty despite how they looked. Would def do in a pinch! Submitted by:

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I made these today and they are delicious! Super moist and chocolatey. Texture is a little funky due to the zucchini, but that doesn't bother me at all. I used Greek yogurt and 2 eggs - will try making with Splenda next time to save some calories. YUM! Submitted by:

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I didn't have enough yogurt so I put half fat free milk and I used Splenda. I also used swirl chocolate chips and incorporated them into the batter. I also doubled the recipie so I could take it to my son't school for class snack. They came out yummy. Submitted by:

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Very yummy! Not sure why, but this recipe made 18 full size muffins for me. Maybe because I used cupcake liners? That's okay by me--I don't mind adjusting that calorie count down by a third. :) Submitted by:

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These are tasty enough that my kids asked for more. My only complaint is that the recipe calls for sugar, but the calories are calculated using Splenda. Using sugar adds nearly 50 calories per muffin. Submitted by:

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This is my new favorite chocolate don't feel deprived of any chocolate, and the muffins are HUGE! I am glad I doubled the recipe when I made these...they won't last long! I did use sugar instead of splenda as someone else pointed out, and might have put a few more morsels in..... :) Submitted by:

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