The Moistest Low-FODMAP Zucchini Bread with Chocolate Chips; Gluten-free, Dairy-free
April 18, 2020
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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.
You may also love:
- Low-FODMAP Banana Bread
- Low-FODMAP Zucchini Spice Cake
- Low-FODMAP Pumpkin Bread
- Low-FODMAP Carrot Cake Roll
- Low-FODMAP Banana Bread Breakfast Cookies
- Low-FODMAP Iced Lemon Loaf (Starbucks Copycat)
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
Ingredients
- 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)
Directions
- 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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10 Comments
Leave a Reply to Jason Cancel reply
Yummy 😋 moist loaf. Love it with tea👍👍
Awesome Mary!
We love it with tea as well, or a nice glass of lactose-free milk. Have a great day 🙂
So good!!
I made this as a bread twice. My loaf pan was narrow and deep, so the top started to burn before the middle was cooked. Same recipe works great as muffins baked 20-25 minutes. Muffins freeze and defrost in the microwave well. Will definitely make again.
Awesome Jason,
We really appreciate hearing from you!
Stay in touch with us😊
Amazing!
This is super delicious, thank you for sharing such wonderful recipes! It’s nice to feel like a normal person and get to eat tasty food❤ I just wanted to ask if avocado, olive or coconut oil could be used in place of the canola oil in your recipes. I was reading that canola oil is unhealthy for you when cooked at high temperatures. Thanks for any feedback!
Hi Lindsey,
Thanks for the feedback! We think coconut oil and avocado oil should also work, although the flavor and texture may slightly vary. Good luck and stay in touch!!
Great! Works Great with Flax "Eggs"
Dr. Rachel – This bread is terrific. It made our first day of low fodmap a less scary start for my teen. Thank you! I wanted to also let you know that we made it with “flax eggs” in place of the eggs and it came out great.
Hi Heather,
So lovely to hear from you and great feedback for others! Stay in touch with us 🙂
Great recipe
As described, these are so moist and delicious! I used almond milk and dairy free chocolate chips and made them into muffins, baked for 20-25 minutes. They came out fluffy and froze wonderfully. Thanks!
Hi CRS,
Muffins sound perfect! Thanks for your sweet comments and all your support 🙂