Low FODMAP Spiced Zucchini Muffins are gluten-free and gum-free. A moist and delicious treat for those with IBS or sensitivities.
It’s zucchini season and my, do we have zucchini. Not from our garden, mind you. We don’t have a garden because I have the blackest thumb ever. No, these zucchinis come from husband’s co-worker. Last week my husband brought home the biggest zucchini I have ever seen. It is about fifteen inches long and four inches in diameter. It barely fits in our fridge. Needless to say, I have been cooking and baking a lot with zucchini lately.
Believe it or not, I had never baked with zucchini before developing this recipe. I’ve always known that it adds moisture to muffins and breads with a mostly neutral flavor. It’s also a great way to sneak some veggies into your diet. I decided to try my hand at some muffins. It took a few (OK, maybe six or seven) batches to get the recipe just right. So I present to you my perfected zucchini muffins today. I’m working on some more zucchini recipes as we speak, so stay tuned for those in the coming weeks. I hope you enjoy these Low FODMAP Spiced Zucchini Muffins!
Try these other Low FODMAP Muffin Recipes from my collection:
Low FODMAP Spiced Zucchini Muffins
Ingredients
- 1 3/4 cup Dianne’s Gum-Free, Gluten-Free Low-FODMAP Flour Blend
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 large egg
- 1 cup freshly shredded zucchini
- 1/3 cup extra-light tasting olive oil or other neutral oil
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
Instructions
- Preheat oven to 375 degrees F. Line a 12-count standard muffin tin with paper liners or coat with cooking spray.
- In a medium bowl, stir together the flour blend (measure flour by lightly spooning into measuring cup and then leveling off with the back of a knife), baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, lightly beat the egg. Stir in the zucchini, oil, sugar, and brown sugar. Add the flour mixture and stir until well combined.
- Fill muffin cups about 2/3 to 3/4 full with the batter.
- Bake 18 to 20 minutes, or until tops spring back when lightly touched. Cool completely before removing from pan.
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Hello, should the zucchini be squeezed to release as much liquid as possible or should it just be shredded and added like that?
Squeezing the liquid out is not necessary if using freshly shredded zucchini.
If I don't have Diane's flour blend can I substitute your Basic Flour Blend recipe? Thank you.
I have not tried this recipe with my basic flour blend, but I think it would probably work. Let me know if you try it!
Hi, I’m wondering should I be eating sugar on a low fodmap diet, I am on this diet because of my IBS. Thanks!
I recommend downloading the Monash FODMAP app for a full list of foods that are appropriate for the elimination phase of the diet. Granulated sugar is fine, but sweeteners that are high in fructose, such as honey and agave, should be avoided.
These are delicious! Thank you!
wondering how I make these with no sugar
Sorry, I’m not sure since I haven’t tried making these without sugar.