Nutrition Facts
Servings Per Recipe: 24
Serving Size: 1 serving
Amount Per Serving
  • Calories 83.0
  • Total Fat 0.2 g
  • Saturated Fat 0.0 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 0.0 mg
  • Sodium 172.2 mg
  • Potassium 101.7 mg
  • Total Carbohydrate 18.7 g
  • Dietary Fiber 1.4 g
  • Sugars 9.9 g
  • Protein 2.3 g
  • Vitamin A 6.8 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 1.5 %
  • Vitamin C 2.6 %
  • Vitamin D 0.0 %
  • Vitamin E 0.2 %
  • Calcium 1.3 %
  • Copper 2.0 %
  • Folate 3.5 %
  • Iron 2.5 %
  • Magnesium 2.1 %
  • Manganese 7.0 %
  • Niacin 2.9 %
  • Pantothenic Acid 0.7 %
  • Phosphorus 2.1 %
  • Riboflavin 2.6 %
  • Selenium 3.4 %
  • Thiamin 4.0 %
  • Zinc 0.7 %
*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, Low-Calorie Zucchini Bread

View the full Low-Fat, Low-Calorie Zucchini Bread Recipe & Instructions
Submitted by: EWICKLAND

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, Low-Calorie Zucchini Bread

30 calories of Granulated Sugar, (0.04 cup)

20 calories of Wheat flour, white, bread, enriched, (0.04 cup)

16 calories of Whole Wheat Flour, (0.04 cup)

5 calories of Zucchini, (0.13 cup, mashed)

4 calories of Applesauce, unsweetened, (0.04 cup)

4 calories of Egg white, large, (0.21 serving)

0 calories of Vanilla Extract, (0.04 tsp)

0 calories of Cinnamon, ground, (0.08 tsp)

0 calories of Nutmeg, ground, (0.01 tsp)

0 calories of Baking Powder, (0.02 tsp)

0 calories of Salt, (0.04 tsp)

0 calories of Baking Soda, (0.04 tsp)

Nutrition & Calorie Comments  

Delicious!!! Made a few adjustments to lower the calories... but wow!
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Very moist and delicious. I used one cup of Splenda and on cup of Erythritol and three whole eggs. I also added 8 oz. of nuts which raised the calorie count considerable. This is a great recipe which I will use often. Submitted by:

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I would suggest a lower amount of sugar. I could have 1/2 sugar (or 1/4 c sugar + 1/4 c stevia) and be happy with it. Submitted by:

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Very good! Super moist. My boyfriend ate 1/2 the loaf, and he doesnt like zucchini!

Slight changes: instead of sugar or splenda, I only used 1/2 cup agave. I only did 1 heaping tbsp cinnamon. And I did the whole thing wheat pastry flour.

Once it was gone my boyfriend asked me to make another
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too much sugar and flour to be a healthy option, 24 servings at 87 calories each. that serving size will be hard to achieve. Submitted by:

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Great bread. After reading some other reviews I changed the sugar to 1/2 C sugar and 1/2 C Stevia, and used 2 C whole wheat flour.... figured that'd balance out the walnuts and chocolate chips I added. Submitted by:

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This is a wonderful zucchini bread receipt, I altered mine a bit, I used 1 cup sweetened applesauce, and only 3/4 cup sugar, 2 cups w/w pastry flour. I will even use less sugar next time.. Submitted by:

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This bread turned out great! I don't use sugar replacements so I used about a 1/2c sugar and about a 1/2c brown sugar. I did decrease the cinnamon to 1.5tbl. Also used all whole wheat flour. Turned out delicious! Submitted by:

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This was good. I modified ingredients to what I had on hand though. I halved the recipe and used 1/3 cup sugar and 3 tbsp stevia, all whole wheat flour, two whole eggs, and 1/4 oil and no applesauce. Made 12 muffins at 115 cals each with these changes. Only had to bake them for 18 minutes! Submitted by:

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I've tried to bake this bread today in a gluten-free version using a GF all-purpose flour mix (dr. Schar). I omit the sugars becouse it's too much for my taste. It took me about 1h30 min to bake it, and even after that time it was still almost raw in :( I guess this recipe is not good for GF:( Submitted by:

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Need lots of different Vegan & no sugar recipes. Submitted by:

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Really great flavor! I omitted the splenda and just used 1 c. sugar and it was fine. I did have to bake mine much longer than an hour though. Will make again! Thanks! Submitted by:

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Wow! one of the best zucchini bread recipes I have ever tried! better than some of the full-fat ones. I will definately be making this one again! Submitted by:

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Oh no didn't have applesauce, then I realized I just went apple picking so I made my own unsweetened applesauce in a jif. Also used all whole wheat flour and only 1/2 c sugar with the 1 cup spenda. Awesome, and my kitchen smells soooo goood!! Submitted by:

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I adapted a bit based on other's notes - used 2/3 C. stevia powder in place of sugar and splenda and I added walnuts and raisins. These are good! You do get a slight after taste from the stevia, but it's worth it for the calorie save. Submitted by:

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Delicious, used 2 c whole wheat, 1/2 c sugar, and 1 c splenda. Also added nuts and raisins! Submitted by:

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Well from reading everyone's review...i cant wait to make it. My husband and I are into low fat, low calorie foods and we are willing to try different foods out. I will stick w/ splenda and whole wheat flour (the only kind we use now) I cant wait to eat it! thanks everyone. Submitted by:

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very good, moist. I used all a slenda reducing calories to 59. definitly a keeper Submitted by:

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I put in only one cup of sugar and it was still plenty sweet. I am going to put walnuts in next time. Very yummy! Submitted by:

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Suggestion: I weighed both loaves in grams. I divided the total by 24 servings, then manually entered it into my favorites in grams. (Mine was 58, but I added walnuts.) So if I cut a slice that is 49 or maybe 63 gr. I can enter that and it will automatically recalculate calories & nutrients for me. Submitted by:

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For a low-cal/low-fat recipe, it's pretty good. Has the characteristic rubbery texture of a fat-free recipe, but the taste is nice. Compared to an oil, sugar and egg laden version, it leaves a lot to be desired, but for what it is, it's worth making. Be sure to salt your zucchini, squeeze dry Submitted by:

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EXCELLENT TASTE! Since other reviews mentioned reducing sugar, I reduced the splenda to 1/2 c. Made 12 regular sized muffins (reduce time to approx 40 minutes, depending on elevation and oven) and 6 oversized muffins (approx 60 minutes - each muffin is 2 serv). I didn't want to stop at one serving! Submitted by:

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I am not a huge fan of the diet sugar taste in this. It is too sweet of a flavor to me. If I made this again I think I would use 1/2 the diet sugar. Submitted by:

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It was good. I only had one and half zucchini but It was enough, like some people did, I only used whole wheat flour (2cup) and splenda 1/2cup, splenda brown sugar 1/4cup. still taste good! yummm Submitted by:

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I used 1/2 C Splenda and 1/2 cup brown sugar blensd, and 1C crushed pineapple ( in juice) . used 6 mini loaves- to die for. Threw in1/2 cup f dried craisins./cherries - they wenrt 1st Submitted by:

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I'm gonna try this. Last zucchini bread recipe I got from Food & Wine was horrible...way to much zucchini in it. & low fat/low cal sounds good to me. Submitted by:

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This recipe had a very even texture and a mild taste, but that made it a little boring to me. The fake sugar taste was also pretty strong. Good for those looking for simple zucchini bread, but I wanted more flavor and texture! I'm gonna try Chef Meg's version... Submitted by:

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It is very good. Used brown sugar splenda and egg beaters. Submitted by:

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Loved this recipe. Very sweet and moist. I replaced the 1 c of Splenda with 2 Tbsp of Stevia. Added 1 c of walnuts, 1/2 c raisins, 4 Tbsp of ground Organic Flaxseed, a little ground cloves and a pinch of ground ginger. Replaced salt with sea salt. Delicious! Going to try it gluten-free next. Submitted by:

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I changed this recipe to be lower in calories because I love zucchini bread and can't stay away from it. I used NuNaturals White Stevia Powder (1/2 c) in place of the sugars, and 2 c of Whole Wheat Flour instead of the blend. I made this into muffins instead of loaves for portion control. 48.4 cals Submitted by:

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Tastes just like my "original" recipe but with way fewer calories and fat. I did change the recipe a little: used for flour 2 cups of the whole wheat instead of 1 whole and 1 all purpose, I used only 1/2 a cup of sugar and 1 cup of splenda, I added walnuts and did not use nutmag . Submitted by:

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I am not much of a baker, but when a friend dropped off 2 HUGE zucchini, I felt it an appropriate time to try. I wanted low fat, low calorie. It was easy and delicious! Love it! Submitted by:

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This is so GOOD!! Very moist, and flavorful. I took a loaf to the office and every one was very impressed. They could not believe it was low fat and so low calorie. Thank you so much for the recipe. Submitted by:

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