Recipes | Breads, Muffins & Biscuits

Low FODMAP & Gluten-Free Zucchini Bread

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Low FODMAP Recipe for Zucchini Bread

Ah, Zucchini Bread – now here is a classic! Especially around here in New England, where every August zucchinis seem to spring up overnight.

There used to be a joke that you better always lock your car late in the summer or you might find someone bequeathing you with their zucchini overflow – the idea being that since you were already contending with your own plethora of this green summer squash that any extra was a burden, not a gift.

loaves of low FODMAP & Gluten-free Zucchini bread on a white surface

Know Your FODMAPs

We love zucchini and it is low FODMAP in amounts of ½ cup (66 g).

Also note that it is sometimes referred to as “marrow” in some European recipes.

And yes, sometimes we have had enough zucchini sliced into stews and stir-fries, made into zoodles or shredded and added to omelets that we need more ideas.

That’s when we are especially thankful for this Zucchini Bread.

Make Two Loaves!

And, if you have two loaf pans, we highly recommend doubling the recipe because it is truly no more difficult to make a couple.

When we go this route we freeze one loaf of zucchini bread.

After cooling we double wrap it in plastic wrap, then slip into a heavy zip top bag. Remove excess air and freeze up to one month.

loaf of low FODMAP zucchini bread cooling on rack

Choose Your Zukes

Zucchini can range from truly slender and petite to ones that are the thickness of a baseball bat – or bigger!

The bigger they get, the drier and more cotton-like the flesh becomes, the skin thickens and there are many more seeds.

We much prefer smaller, more slender zucchinis for this Zucchini Bread.

When shopping for zucchini look for firm vegetables and the skin should be taught, and deep, rich green with no wrinkling or bruising.

Choose Your Sugar

Both white granulated sugar and brown sugar are both low FODMAP and I can never decide which one I like better in this Zucchini Bread recipe.

You can use either, as the ingredient list suggests. In our top image the brown sugar version is on the right.

For a different approach to easy, comfort-food baking, why not try our Cornmeal Berry Snack Cake or our Skillet Cake with Strawberries.

And for a savory, yet slightly sweet bread, check out our Grape & Rosemary Focaccia.

loaves of Zucchini bread on a white surface
4.16 from 20 votes

Low FODMAP & Gluten-free Zucchini Bread

Zucchini bread is a great way to use this vegetable, which is always plentiful at the end of summer!

Low FODMAP Serving Size Info: Makes 1 loaf; 14 slices; serving size 1 slice

Makes: 14 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Author: Dédé Wilson

Ingredients:

  • 1 1/2 cups (218 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder use gluten-free if following a gluten-free diet
  • 2 large eggs at room temperature
  • 1 cup (198 g) white sugar or firmly packed light brown sugar (213 g)
  • 1/2 cup (120 ml) neutral flavored vegetable oil, such as canola oil or rice bran oil
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract      
  • 4 ounces (115 g) zucchini grated to make 1 cup (I like to grate on large holes of a box grater)
  • 1/2 cup (50 g) toasted walnut halves, chopped

Preparation:

  1. Position rack in the middle of the oven. Preheat oven to 350°F/180°C. Coat the inside of a 8-inch by -inch (20 cm by 10 cm) loaf pan with nonstick spray, line with a strip of parchment paper over-hanging on the two short ends, spray paper and set pan aside.
  2. Whisk together the flour, baking soda, salt and baking powder together in a small bowl to aerate and combine; set aside.
  3. In a larger bowl, whisk together the eggs, sugar, oil, cinnamon and vanilla until blended. Stir in the dry mixture until almost combined, then add the zucchini and nuts and finish stirring/folding together. Scrape into prepared pan and level top.
  4. Bake for about 45 to 55 minutes or until a toothpick inserted in the center comes out with a few crumbs clinging. The top will dome slightly and the edges will just be pulling away from the edges of the pan. Cool pan on rack for 10 minutes, then unmold loaf onto cooling rack, peel parchment away and cool loaf thoroughly. Zucchini bread is ready to eat or wrap in plastic wrap and store at room temperature for about 3 days. You can also slip the wrapped loaf into a heavy zip-top bag and freeze for up to a month.

Tips

  • Don't over bake. Remove your loaves from the oven when a few crumbs are still clinging to a toothpick or bamboo skewer. There is quite a bit of residual heat left in the pans which will transfer to the loaves once they are placed on a cooling rack.
Course: bread, Dessert, Side Dish
Cuisine: American

Nutrition

Calories: 220kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 140mg | Potassium: 11mg | Fiber: 1g | Sugar: 14g | Vitamin A: 45IU | Calcium: 7mg | Iron: 0.2mg

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.