Hey friends! Today, I’m gonna share with you my Best Low FODMAP Zucchini Bread recipe that comes together in about 60 minutes. Yep, just an hour to a mouthwatering loaf! This recipe is a true one-bowl wonder that makes weekday baking a breeze. Trust me, your family will love it! Plus, you can switch up the ingredients to your heart’s content or use those sad-looking veggies you need to clean out of the fridge. Let’s dive in, shall we?
Ingredient Breakdown
Here’s what you’ll need:
2 cups grated zucchini: Fresh zucchini is perfect for this recipe. You can also use frozen zucchini if that’s what you have on hand. Just make sure to thaw and drain it well first.
1 cup all-purpose gluten-free flour: This keeps our zucchini bread low FODMAP while still being nice and fluffy. You can use your favorite brand or even a homemade blend if you’re feeling adventurous!
1/2 cup sugar: Regular granulated sugar works just fine, but feel free to adapt this to a low-calorie alternative if you need!
1/4 cup vegetable oil: This adds moisture to the bread. I’m a big fan of using canola or sunflower oil, but you can use melted butter too if you prefer a richer taste!
2 large eggs: They bring everything together and give the bake that delightful lift!
1 tsp baking powder: This helps our loaf rise nicely without any high-FODMAP ingredients.
1/2 tsp baking soda: Another rising agent, together with the baking powder, they assure a perfectly fluffy texture.
1/2 tsp salt: A couple pinches of salt enhance all those lovely flavors!
1 tsp ground cinnamon: Just a dash of warmth that really complements the zucchini.
1/2 tsp vanilla extract: Because who doesn’t love a hint of vanilla? It elevates the whole loaf into something special.
And that’s it! You probably don’t even need to do a grocery run if you have a well-stocked pantry!
Making This Zucchini Bread
Preheat and Prep Your Oven!
First things first, go ahead and preheat your oven to 350°F (175°C). While that’s heating up, grease a loaf pan with a little vegetable oil or line it with parchment paper for easy removal later.
Combine the Wet Ingredients
In a large mixing bowl, combine the grated zucchini, sugar, and vegetable oil together. Stir until everything is mixed well, about a minute should do. The smell of fresh zucchini blending with sugar is just divine!
Next, add those two eggs and vanilla extract, stirring until you’re left with a beautiful and creamy mixture. It should look a bit like a green, sweet custard yum! Remember, this is all happening in just one bowl. Less cleanup for you, yay!
Mix the Dry Ingredients
Now, let’s grab another bowl for a sec. In that bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon. This is just to combine the dry ingredients nicely and make sure the leavening agents are well-distributed.
Combine Everything
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, your zucchini bread will come out tough if you do. You want it to be moist and tender, with lots of yummy texture from the zucchini!
Pour & Bake
Pour that glorious batter into your prepared loaf pan. Spread it out evenly and pop it into the oven. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean no batter sticking, just nice and smooth.
Once it’s out of the oven (and your kitchen smells amazing), allow it to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.
Why You’ll Love This Recipe
This zucchini bread is my go-to recipe when I feel a little uninspired or need to throw together something quick for the family. I mean, who doesn’t love a slab of warm zucchini bread with a cup of coffee or tea? Seriously, when I baked it last week, my neighbor knocked on my door, drawn in by the incredible aroma wafting through the air. And honestly? This bread is an instant crowd-pleaser.
I’m a real sucker for recipes that are both comforting and flexible. You can toss in walnuts, chocolate chips, or even dried cranberries for fun. The best part is you can easily adapt this recipe with whatever you have on hand and make it your own!
Serving and Storage Tips
This best low FODMAP zucchini bread is best served warm itself, but feels free to toast a slice up with a little butter on it if you’re in the mood! You can also enjoy it with natural peanut butter or a bit of cream cheese for an extra creamy twist.
Storage Instructions
Room Temperature: Keep your cooled zucchini bread wrapped in plastic wrap or aluminum foil at room temperature, and it’ll stay fresh for 3-4 days.
Refrigerator: You can also store it in the fridge, but it may dry out a bit. Just be sure to wrap it tightly!
Freezer-Friendly: Absolutely! Wrap slices individually in plastic wrap and then store them in a freezer bag. It’ll keep well for up to 3 months. Just let it thaw overnight in the fridge when you’re ready for a delicious treat!
Why This Recipe Works
Quick & Easy
This recipe is fantastic because it comes together in no time. Seriously, you can whip it up in under an hour, including baking time! It’s perfect for busy weeknights when you want something warm, comforting, and a bit unique.
Customizable!
One of the joys of this zucchini bread is that it’s incredibly flexible. That means you can adjust it to match your personal taste, feel free to experiment with spices like nutmeg, or cardamom if you’re in the mood!
You can even swap out the grated zucchini for grated carrots or even applesauce if you’re feeling super adventurous!
Comfort Food
Let’s not overlook that this recipe is pure comfort food. It’s loaded with tons of flavor, and the texture is perfectly moist without being overly dense. Every slice is like a hug from your grandma!
Make-Ahead Friendly
The best part? You can make this ahead of time and serve it at brunch or enjoy it all week long for breakfast. It’s perfect for meal prep without complicated steps!
If you loved this zucchini bread, be sure to check out my Easy Zero Carb Yogurt Bread, my Best Keto Coconut Clusters, or my Chicken Alfredo Garlic Bread Bowls! Trust me, they’re all fantastic!
This Best Low FODMAP Zucchini Bread truly captures the essence of cozy home cooking. And come on, who can resist that hint of cinnamon intermingled with the freshness of zucchini? You can mix, pour, bake, and enjoy all while savoring those sweet, comforting smells that fill your home.
Thanks for hanging out with me today! I just can’t wait for you to try this. After all, baking is a little like love it should be shared. Happy baking, my friends! For more Recipes Follow Us in our Pinterest.
Print
Best Low FODMAP Zucchini Bread
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free, Vegetarian
Description
A moist and fluffy zucchini bread that is low FODMAP and can be prepared in under an hour.
Ingredients
- 2 cups grated zucchini
- 1 cup all-purpose gluten-free flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine the grated zucchini, sugar, and vegetable oil. Stir well.
- Add the eggs and vanilla extract, mixing until creamy.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture and fold gently until just combined.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
This zucchini bread is easily customizable with additional mix-ins like nuts or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 9g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
