Low FODMAP Zucchini Bread Recipe

Zucchini bread was always a staple at my home growing up and our freezer was always filled with loaves of zucchini bread. As I mentioned before, my Mother is a fantastic baker, so this was one of the things I missed when I went gluten free. Luckily, she was able to modify her yummy zucchini bread recipe to fit into a gluten free diet, as well as a low FODMAP diet.

This recipe is very easy and very delicious! It’s the perfect low FODMAP breakfast for those on the go. Just add a little lactose free butter melted on top and you have the perfect treat to start your day off right.

Low FODMAP Zucchini Bread Recipe

Low FODMAP Zucchini Bread Recipe:


  • 3 Cups Grated Zucchini
  • 3 Eggs
  • 2 Cups Sugar
  • 1 Cup Oil
  • 3 Cups Gluten Free Flour (I use Bob’s Red Mill Gluten Free Flour or Trader Joe’s Brand)
  • 3 teaspoons Xanthan Gum (I use Bob’s Red Mill. Do not  add this if it is already added into the Gluten Free Flour.)
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda


  1. Preheat oven to 350 degrees.
  2. Cream Sugar, Eggs and Oil together until well blended.
  3. Add Zucchini and mix until well blended
  4. Add Gluten Free Flour, Xanthan Gum, Salt, Cinnamon, Baking Powder and Baking Soda and mix until well blended.
  5. Lightly grease bread pans (2 large pans or 7 little pans).
  6. Pour mixture into pans.
  7. Bake at 350 degrees for 1 hour.
  8. After baking, remove bread from oven and let cool.
  9. Remove from pans and serve or put into individual plastic bags and freeze.

Makes 2 Large Loaves or 7 Small Loaves.


  • When I eat these, I usually add some additional lactose-free butter melted on top.
  • Bread will keep about 1-2 weeks in refrigerator.

Like this recipe? Let me know what you think and explore more low FODMAP recipes.


23 thoughts on “Low FODMAP Zucchini Bread Recipe

    • I have not used this recipe for muffins, but it should be very easy to modify to allow for it. Fill the muffin cups no more than 3/4 full and reduce the baking time significantly. Check your progress continuously after about 20 minutes of baking with a toothpick of the center of a muffin. If it comes out clean, they should be done. If not, continue baking until it does.

    • Xanthan is often used in gluten free baking which helps in “sticking” the bread together as gluten usually does. Using this help to avoid crumbly bread or baked goods.

  1. Tried this for the first time today and although slightly scandalised at the amount of sugar in the recipe, have to say it’s delicious. Is there a slightly lower cal alternative I could use?

  2. would like to try this, but it sounds more like a cake than a bread, is it? This is all new to me! I want to bake some bread that is fodmap friendly and gluten free and lactose free.

  3. I’d like to add blueberries and sub w/ a little molasses or brown sugar. Would this work? How much should I use?

  4. Heather, have you tried the America’s Test Kitchen How Can it be Gluten Free cookbooks? They are simply amazing. I’ve recently discovered Low-Fodmap eating, and it has changed everything. 8 years with IBS, and I had no idea it could be better. Happy eating!
    Another Heather

  5. Hi, I’ve made your zucchini bread before and it is gorgeous. I was just wondering if one could make it and leave the sugar out?

  6. I tried gluten free, dairy free & soy free chocolate chips and blueberries and made one loaf of bread and a dozen muffins and they turned out great. Have been following the low fodmap diet for 6 months. My wife, my elderly mother and some neighbors were grateful test subjects. They couldn’t believe how good these were and that this was low fodmap. They asked what I was going to try next. Thanks for the recipe and website.

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