Nutrition Facts
Servings Per Recipe: 20
Serving Size: 1 serving
Amount Per Serving
  • Calories 155.4
  • Total Fat 0.2 g
  • Saturated Fat 0.0 g
  • Polyunsaturated Fat 0.1 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 0.0 mg
  • Sodium 186.7 mg
  • Potassium 91.5 mg
  • Total Carbohydrate 36.8 g
  • Dietary Fiber 1.1 g
  • Sugars 21.7 g
  • Protein 2.1 g
  • Vitamin A 5.4 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 1.5 %
  • Vitamin C 2.2 %
  • Vitamin D 0.0 %
  • Vitamin E 0.2 %
  • Calcium 1.3 %
  • Copper 2.6 %
  • Folate 9.6 %
  • Iron 5.9 %
  • Magnesium 2.5 %
  • Manganese 10.9 %
  • Niacin 6.2 %
  • Pantothenic Acid 1.2 %
  • Phosphorus 3.2 %
  • Riboflavin 6.4 %
  • Selenium 9.4 %
  • Thiamin 10.6 %
  • Zinc 1.2 %
*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 No Fat Zucchini Muffins

View the full No Fat Zucchini Muffins Recipe & Instructions
Submitted by: JUSTJUDE1201

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 No Fat Zucchini Muffins

76 calories of Granulated Sugar, (0.10 cup)

68 calories of Flour, white, (0.15 cup)

5 calories of Applesauce, unsweetened, (0.05 cup)

4 calories of Zucchini, (0.10 cup, mashed)

1 calories of Cinnamon, ground, (0.10 tsp)

0 calories of Baking Powder, (0.01 tsp)

0 calories of Salt, (0.05 tsp)

0 calories of Baking Soda, (0.05 tsp)

Nutrition & Calorie Comments  

Very good. I cut the sugar by 1/2 and uped the cinnamon and vanilla by a tsp each. I found the mixture very dry so added some water. I made 24 muffins instead .They turned out a little heavy, but I used whole wheat flour only so they were kind of like oatmeal muffin texture, but I like that. Submitted by:

report inappropriate
can I substitute stevia for the sugar?

Submitted by:

report inappropriate
My veggie resistant kid will eat these. I left the skin on the zucchini with no problems. I think I could have reduced the sugar a little, too. Took 30 minutes to bake. 25 minutes left the tops mushy. Dense and moist for a quick, filling breakfast. Submitted by:

report inappropriate
Why use so much sugar instead of a sugar substitute in a smaller amount? Submitted by:

report inappropriate
i used a 1/4 cup sugar and halfway through the recipe realized I didn't have enough zucchini! So I added a mashed banana. To add sweetness I crumbled a mixture of oats and brown sugar on top of the muffins before baking: they were perfect! Submitted by:

report inappropriate
This is a great recipe! I changed a few things. For the flour, I used half whole wheat flour and half white flour. I added more like 2 cups of applesauce; it just seemed too dry with what was called for in the recipe. I also added walnuts to amp up the nutritional value - though this does add fat! Submitted by:

report inappropriate
I found this recipe while looking for eggless recipes for my son, who is allergic to eggs. I cut the amount of sugar in half and used applesauce with no added sugar, and they came out just sweet enough and delicious! Submitted by:

report inappropriate
I cut the sugar a bit and used a bit more applesauce and whole wheat flour...they were very good! Thanks for the recipe. Submitted by:

report inappropriate
I used 1 cup of Splenda brown sugar, 1 cup regular, and used 1 cup whole wheat flour 2 cups reg flour, and your right the batter is good enough to eat just the way it is!!!! Very good Submitted by:

report inappropriate
Loved this recipe. Very tasty. They were extremely dense though, and since I used applesauce I used less sugar. And I still haven't told my husband that it contained his dreaded zucchini (he hates it!). :) Submitted by:

report inappropriate
I was visiting JustJude and ate one of these -delicious. Although I will use 1/2 cup less sugar because they tasted sweet to me. Submitted by:

report inappropriate