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.
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.
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.
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 12 servings, which is what makes this recipe low FODMAP.
You mighty also want to check out our Stuffed Zucchini Boats , Zucchini Banana Bread and Roasted Zucchini.
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.
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.
In a separate mixing bowl combine zucchini, sugar, oil, egg, lemon juice, and lemon zest.
Whisk to combine.
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.
Scrape batter into prepared pan.
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 you can use the overhanging parchment to help unfold the loaf.
Peel away parchment and cool completely.
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.
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.
Simple drizzle over cooled bread using a spoon or fork.
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:
- One Bowl Peanut Butter Oatmeal Chocolate Chunk Cookies with Raisins (a community fave)
- One-Bowl Brownies
- One-Bowl Chocolate Chunk Cookies
- One Bowl Oatmeal Chocolate Chip Cookies
- One-Bowl Peanut Butter Cookies
- Cookie Dough Blondies
- Cranberry White Chocolate Blondies
- Espresso Bars
- Pumpkin Spiced Latte Blondies
- Reduced Fat, Lower Sugar Banana Bread
- Zucchini Bread
- Cranberry Orange Quick Bread
- Strawberry Bread
- Irish Soda Bread
- Poppy Seed Carrot Banana Bread
- Nana’s Banana Bread
- Chocolate Coconut Banana Bread
And you have to try our Lemon Crumb Cake. HAVE TO.
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
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:
- 1/2 cup (45 g) sifted confectioners’ sugar
- 1 tablespoon freshly squeezed lemon juice
Preparation:
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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.
-
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.
-
In a separate mixing bowl combine zucchini, sugar, oil, egg, lemon juice, and lemon zest. Whisk to combine.
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Pour wet ingredients over the dry and use a stir and fold action to mix just until combined. Scrape batter into prepared pan.
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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.
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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.
Notes:
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.
Nutrition
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.
Never thought of combining zucchini and lemon before, so was excited to try the recipe. I made muffins instead of bread, with no glaze, and they were delicious!
Excellent! I made the glaze mostly for “looks” but I like it without as well.
I made it with my own gluten free whole grain flour blend. I added about 15 g more zucchini, because that’s what I had. I also used non fat yogurt instead of oil, because I like it better and decreased the surcharge to a scant 1/2 cup plus two packets of stevia sweetener and it was plenty sweet for my wife and I. Next year when the zucchini are plentiful I’ll be making this again. No I didn’t make the glaze to go on top, because I’m watching calories.😀
Hi Pete, thank you for writing and we applaud your kitchen creativity! One thing to keep in mind – when you make changes to one of our recipes you are then taking on the responsibility to make sure that the recipe remains low FODMAP. We can only vouch for the recipe as presented, taking ingredients and serving sizes into account. Not all gluten-free flour blends are low FODMAP, so I have no idea what you used. You also introduced more zucchini and dairy in lieu of no FODMAP oil. If you tolerated your version well, then you already know that this was a great switch-up for you. Just wanted to make this comment for others who might want to follow suit. And I totally agree with you that the glaze is not needed. I prefer without as well.
That was autocorrect that added surcharge instead of sugar!
Hi De’De’ I made the lemon zucchini bread. It was delicious !! Nice change of pace from banana bread. It came out perfect. Thanks for all the hard work you do .
Maureen – do you know how much it warms my heart that you sought out those dang accents for my name! (((HUGS))) LOL. And thank you for the compliments. Keep baking and thank you for being part of our community and sharing your experiences.
Mission accomplished! I have tried another low FODMAP recipe using gluten-free flour, and it was a success. I chose to make the glaze because I find that quick breads can often be a bit dry. The lemony glaze also adds a refreshingly sharp note to the whole. Thank you, Dédé.
Fantastic! Thank you taking the time to let us know. I love the lemon accent, too. And you even got the accents on my name!!! 🙂 You are my favorite person today
I am glad that you appreciate how I wrote your name, but I must confess that I have very little merit when it comes to using accents. French is my mother tongue, and I have a French keyboard on my laptop! 🙂
Hi, Dédé. I baked this recipe as muffins and I have been enjoying them. I reduced the sugar to 100 g (1/2 cup) for my tastes, and the lemon flavour is lovely. Can you please clarify the expected number of servings? The article says, “Our Low FODMAP Lemon Zucchini Bread uses a total of 115 g of zucchini but that is divided into 8 servings,” then the recipe shows 12 servings. There was only enough batter for 8 muffins. Either serving size would be low FODMAP, so it’s not a concern in that respect! Thank you for all of the appealing recipes.
Hi there! The recipe says “Low FODMAP Serving Size Info: Makes 1, 8-inch (20 cm) loaf; 12 slices; serving size 1 slice”. It is 12 servings cut from an 8-inch loaf. It yields 12 servings; 1 slice per serving. And YES you are right in the text there was an “8” that was meant to be a “12” and that either would work! Thank you for bringing it to my attention. It has been fixed. And thank you for the sugar and muffin volume info!
I’d love to make this recipe and just have a couple of questions for you. I only have Organic White Sugar (slightly tan in color) at home. Will that work? Is it still considered Low FODMAP? Also, I never keep Vegetable Oils, Canola Oils etc at home. I have refined/unrefined coconut oil, Walnut oil and Olive oil (which I know wouldn’t be good). Im thinking either of the other 2 should work, just not sure if the ration would be the same. Looking forward to trying it.
Great questions. This makes me think of a time I did a cooking class and the person hosting had purchased the ingredients. She has organic sugar, as you describe. It is a coarser texture and WILL change the texture of any finished baked good, if conventional white sugar has been used in development, as this recipe has. It is low FODMAP. I am not a coconut oil fan in baked goods unless, again, they are developed with it. It also changes the texture, and not for the better. All ratios would be the same. I would use a light flavored olive oil, probably. Any of these changes Will change this dish and I cannot vouch for the outcome. The bread will work – but the texture and flavor will not be what was intended.
Great flavors! We have had lemon and zucchini separately as bread/muffins before, but not together, so I was definitely intrigued. Lemon tends to be dry alone, so it was nice to have the zucchini to add that extra moisture without compromising the lemon flavor. I made as muffins and they came out perfectly at 22 minutes. Thank you!
YAY! So glad it drew you in to give it a go, and thank you for taking the time to write:) Enjoy your bread!