Recipes | Breads, Muffins & Biscuits

Low FODMAP Lemon Zucchini Bread

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Low FODMAP Lemon Zucchini Bread can be prepared in the time to takes to preheat the oven. Grated zucchini and lots of very finely grated lemon zest are combined with basic quick bread ingredients like eggs, sugar, oil and our favorite low FODMAP gluten-free flour blend.

overhead image of low FODMAP Lemon Zucchini bread on decorative blue plate with aqua coffee mug; loaf is on cooling rack; antique forks alongside

Quick Breads

This Low FODMAP Lemon Zucchini Bread is a quick bread, as are our Banana Bread, Zucchini Bread and Cranberry Orange Bread and more down below.

What Is A Quick Bread?

A quick bread is a type of bread leavened with chemical leavener, such as baking powder and/or baking soda, instead of yeast. Quick breads are quicker to make because the batter is baked immediately and doesn’t have to rise. Yeasted breads require time for the dough to rise prior to baking. They tend to have a soft, almost cake-like crumb, especially when compared to yeast breads.

overhead image of low FODMAP Lemon Zucchini bread on decorative blue plate with aqua coffee mug; loaf is on cooling rack

How To Slice & Store Quick Bread

Quick bread soften slice more cleanly and easily if allowed to sit overnight at room temperature, wrapped well in plastic wrap. The flavors often further develop as well. They freeze well, so make two loaves and freeze one for later. Wrap in plastic wrap, followed by foil, then slip into a heavy zip-top plastic bag with the air removed. Defrost in the fridge overnight.

loaf of lemon zucchini bread with glaze cooling on rack on dark surface

Zucchini & FODMAPs

Zucchini (also called marrow on the Monash smartphone app) might be one of those vegetables you thought was off-limits. This might be due to the fact that it has a Yellow Light next to it on the Monash app, indicating it being Moderate for FODMAPs, and/or because you might have seen it on a “high FODMAP foods” list.

The fact is, if you click through the Monash app entry or look zucchini up on the FODMAP Friendly smartphone app, you will see that there are indeed low FODMAP portions that are low FODMAP and even suitable for during Elimination. 65 g or about ⅓ cup chopped of zucchini is low FODMAP

Our Low FODMAP Lemon Zucchini Bread uses a total of 115 g of zucchini but that is divided into 8 servings, which is what makes this recipe low FODMAP.

How To Make Low FODMAP Lemon Zucchini Bread

Coat the inside of an 8-inch by 4-inch (20 cm by 10 cm) loaf pan with nonstick spray, then line bottom with parchment paper, allowing over-hang on both sides. Spray the parchment. You can use a 9-inch (23 cm) pan but your loaf will be much squatter and the baking time might change. Check earlier for doneness.

8-inch (20 cm) loaf pan, lined with parchment and coated with nonstick spray

In a large mixing bowl combine flour, baking soda, baking powder and salt to aerate and combine. Make a well in the center; set aside.

dry ingredients in glass bowl for lemon zucchini bread

In a separate mixing bowl combine zucchini, sugar, oil, egg, lemon juice, and lemon zest.

wet ingredients for lemon zucchini bread in glass bowl showing a lot of finely grated lemon zest

Whisk to combine.

wet ingredients for lemon zucchini bread whisked together in glass bowl with whisk

Pour wet ingredients over the dry and use a stir and fold action to mix just until combined. Below the mixtures are about halfway mixed.

combining dry and wet ingredients for lemon zucchini quick bread in glass bowlScrape batter into prepared pan.

quick bread batter in loaf pan, overhead view

Bake for 40 to 45 minutes or until light golden brown and a bamboo skewer inserted in the center comes out clean. Cool in pan on a wire rack until just warm.

lemon zucchini loaf baked in pan cooling on rack

Then you can use the overhanging parchment to help unfold the loaf.

loaf of quick bread unmolded from pan and cooling on rack

Peel away parchment and cool completely.

lemon zucchini loaf cooling on rack

The loaf is just fine without the lemon glaze, so you could eat the loaf as is.

The glaze is very easy to make. Whisk together the sifted confectioners’ sugar and lemon juice.

lemon juice about to be whisked into confectioners' sugar to make a glaze for quick bread

Freshly squeezed lemon juice will give you best results flavor-wise and sifting the confectioners’ sugar before measuring will give you the most accurate measured amount and also the smoothest textured glaze.

lemon glaze for quick bread being mixed in glass bowl with whisk

Simple drizzle over cooled bread using a spoon or fork.

Low FODMAP lemon Zucchini loaf with drizzled glaze on top on a cooling rack; dark surface and an aqua coffee mug

Bread is ready to eat or may be stored in an airtight container at room temperature for up to 3 days.

More Quick Baking Recipes

We have many quick breads as well as several one-bowl recipes. We love recipes that you can prep while the oven preheats and bet you do too. Don’t miss these:

And you have to try our Lemon Crumb Cake. HAVE TO.

overhead image of low FODMAP Lemon Zucchini bread on decorative blue plate with aqua coffee mug; loaf is on cooling rack; antique forks alongside
5 from 2 votes

Low FODMAP Lemon Zucchini Bread

Low FODMAP Lemon Zucchini Bread can be prepared in the time to takes to preheat the oven. Grated zucchini and lots of very finely grated lemon zest are combined with basic quick bread ingredients like eggs, sugar, oil and our favorite low FODMAP gluten-free flour blend.

Low FODMAP Serving Size Info: Makes 1, 8-inch (20 cm) loaf; 12 slices; serving size 1 slice

Makes: 12 Servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Author: Dédé Wilson

Ingredients:

Lemon Zucchini Bread:

  • 1 1/3 cups (194 g) low FODMAP gluten-free all-purpose flour, such as Bob Red Mill’s 1 to 1 Gluten Free Baking Flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder; use gluten-free if following a gluten-free diet
  • 1/4 teaspoon salt
  • 4- ounces (115 g) finely shredded unpeeled zucchini
  • 3/4 cup (149 g) sugar
  • 1/4 cup (60 ml) neutral vegetable oil, such as canola, vegetable or rice bran
  • 1 large egg, at room temperature
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of 2 lemons

Glaze:

Preparation:

  1. For the Bread: Position rack in middle of oven. Preheat oven to 350°F (180°C). Coat the inside of an 8-inch by 4-inch (20 cm by 10 cm) loaf pan with nonstick spray, then line bottom with parchment paper, allowing over-hang on both sides. Spray the parchment.

  2. In a large mixing bowl combine flour, baking soda, baking powder and salt to aerate and combine. Make a well in the center; set aside.
  3. In a separate mixing bowl combine zucchini, sugar, oil, egg, lemon juice, and lemon zest. Whisk to combine.
  4. Pour wet ingredients over the dry and use a stir and fold action to mix just until combined. Scrape batter into prepared pan.
  5. Bake for 40 to 45 minutes or until light golden brown and a bamboo skewer inserted in the center comes out clean. Cool in pan on a wire rack until just warm, then remove from pan, peel away parchment and cool completely.
  6. For the Glaze: Whisk together the confectioners’ sugar and lemon juice and drizzle over cooled bread. Bread is ready to eat or may be stored in an airtight container at room temperature for up to 3 days.

Tips

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
  • Lemon Juice: Monash University has lab tested lemon juice and it is low FODMAP in ½ cup (125 g) amounts.
  • Oil: All pure oils are fats and contain no carbohydrates, therefore they contain no FODMAPs.
  • Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
  • Zucchini: Both Monash University and FODMAP Friendly have lab tested zucchini (also called marrow). FODMAP Friendly gives it a “Pass” at ½ cup (75 g) portions. Monash lists ⅓ cup and 65 g as low FODMAP, showing it to be Moderate for fructans in portions of ½ cup (75 g).

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Course: bread, break, Snack
Cuisine: American

Nutrition

Calories: 164kcal | Carbohydrates: 29g | Protein: 1g | Fat: 5g | Sodium: 107mg | Fiber: 1g | Sugar: 15g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.