Nutrition Facts
Servings Per Recipe: 30
Serving Size: 1 serving
Amount Per Serving
Calories 127.4
Total Fat 2.4 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.5 g
Cholesterol 20.8 mg
Sodium 79.9 mg
Potassium 76.6 mg
Total Carbohydrate 25.1 g
Dietary Fiber 0.6 g
Sugars 16.7 g
Protein 1.8 g
Vitamin A 5.9 %
Vitamin B-12 0.8 %
Vitamin B-6 1.5 %
Vitamin C 1.8 %
Vitamin D 0.6 %
Vitamin E 0.4 %
Calcium 2.5 %
Copper 1.8 %
Folate 6.2 %
Iron 3.7 %
Magnesium 2.0 %
Manganese 5.6 %
Niacin 3.5 %
Pantothenic Acid 1.3 %
Phosphorus 3.6 %
Riboflavin 5.2 %
Selenium 7.3 %
Thiamin 6.2 %
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 zucchini coconut cake

View the full zucchini coconut cake Recipe & Instructions

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 zucchini coconut cake

61 calories of Granulated Sugar, (0.08 cup)

36 calories of Flour, white, (0.08 cup)

16 calories of Extra Light Olive Oil, (0.13 tbsp)

7 calories of Egg, fresh, whole, raw, (0.10 large)

4 calories of Zucchini, (0.10 cup, mashed)

0 calories of coconut extract, (0.03 tsp)

0 calories of Baking Powder, (0.07 tsp)

0 calories of Baking Soda, (0.03 tsp)


Nutrition & Calorie Comments  

I am diabetic, so will sub stevia for half of the sugar. Could you sub almond extract for the coconut if you wished?
How much coconut extract is to be used? It seems 2 1/2 cups sugar is a lot. I will try the recipe as it sounds so good.
Moist! I added 1/2 c shredded coconut, 1/2 c cocoa powder, cut sugar down to 1 c and omitted the cinnamon. It generously made 30 muffins and baked in 20 minutes exactly. It was interesting and easy to use a blender to start and stir in the rest. I will made this again.
Moist and delicious. I used half the sugar and 12 packets of artificial sweetener. I made it in a 9x13 pan as a birthday cake for a diabetic. Used 1 large yellow squash from our garden instead of zucchini, used coconut oil instead of olive oil.