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