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:

Ingredients:

• 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

Directions:

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.

Notes:

• 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.