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 🙂
Comment/Review Below
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4 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😊