The Moistest Low-FODMAP Zucchini Bread with Chocolate Chips; Gluten-free, Dairy-free

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If you are looking for a delicious recipe for amazingly MOIST low-FODMAP Zucchini Bread, then you have come to the right place.

Light, soft and fresh tasting, my recipe for low-FODMAP Zucchini Bread is also so easy. No need to take out your electric  mixer!  Gluten-free and dairy-free.

Zucchini is a magical ingredient in this low-FODMAP bread.  It provides superior moisture, with essentially no ‘vegetable’ flavor.  I think it works even better than carrots in a cake or muffin recipe.

Zucchini bread goes well with an array of stir-ins, not just chocolate chips.  I suggest toasted walnuts, but you can use sunflower seeds or pepitas, raisins, or dried cranberries.

You can top my Moist Low-FODMAP Zucchini Bread with additional nuts or chocolate chips, or one of my delicious frostings (like low-FODMAP Lemon Cream Cheese Frosting, low-FODMAP Cream Cheese Frosting or low-FODMAP Orange Glaze).  It is also delicious perfectly plain.

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Or over 350 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

The MOISTEST Low-FODMAP Zucchini Bread with Walnuts or Chocolate Chips; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 12

Prep time: 15 min

Bake time: 55-65 min

Total time: 70-80 min

Equipment: 1 standard loaf pan

Bake: 350 degrees F

Modified from: “Gluten-free Baking Classics, The Heirloom Collection”, Annalise G. Roberts


  • 2 cups low-FODMAP, gluten-free flour (I love Authentic Foods GF Classical Blend- see my low-FODMAP bake off for the reason!)
  • 3/4 cup granulated sugar
    • Since zucchini is not as sweet as banana, I amped up the sugar a bit for this loaf compared to my banana bread.  Feel free to use 2/3 cup if you like it less sweet.
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum, if not added to your flour blend
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 & 1/2 cups (210 g) shredded zucchini, patted dry with paper towels
    • 1/3 cup (65 g) is one low-FODMAP serving
    • This was one medium zucchini
  • 1/2 – 3/4 cup finely chopped walnuts (toasted or untoasted, per your preference) or semisweet chocolate chips (dairy-free if necessary)
    • I used 3/4 cup chocolate chips
  • 1/2 cup low-FODMAP milk (such as almond milk for dairy-free or lactose-free milk)
  • 1/2 cup canola oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Coarse sugar, for sprinkling on top (optional)
  • Baking spray or vegetable shortening for greasing (I use my low-FODMAP Magical Cake Pan Release Paste)


  • Preheat oven to 350ºF and position rack in center of oven
  • Grease loaf pan, and line with parchment paper, leaving one inch overhang. Grease parchment
  • In a large bowl, combine low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum (if using), salt, cinnamon and nutmeg
  • Stir in zucchini and walnuts or chocolate chips
  • In a second small bowl, combine low-FODMAP milk and oil
  • Whisk in eggs and vanilla
  • Pour the low-FODMAP milk mixture into the zucchini mixture and stir by hand until just blended
  • Pour batter into prepared pan and sprinkle top with coarse sugar, nuts or chips, if desired
  • Bake 55-65 minutes until light golden and toothpick comes out clean in center. As ovens vary, your oven may need more/less time
  • Cool for 10 minutes on a rack and then remove from pan using parchment overhang as handles
  • Cool completely before serving or wrapping for storage
    • I prefer to make it a day ahead 🙂
  • Can be wrapped in plastic wrap, followed by aluminum foil and frozen for up to 1 month. Lasts in refrigerator about 4 days

I love the end!  Even this part is light, soft and so moist 🙂

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Comments Rating 5 (6 reviews)

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