This Low FODMAP Double Chocolate Zucchini Bread is gluten-free and gum-free. The undetectable zucchini makes this bread extra moist.
OK, this should be the last zucchini recipe. At least for a while. I’m not going to lie. I know this recipe is for bread, but really, it’s more like cake. Chocolate cake. You can’t even taste the zucchini. Instead, the zucchini helps this bread retain moisture and tenderness.
Zucchini does contain moderate amounts of FODMAPs, but smaller serving sizes should be tolerable for most people with IBS. Each slice of this bread contains less than two tablespoons shredded zucchini. That little amount of zucchini goes a long way to making this bread super moist. And of course, you will need to have my Gum-Free, Gluten-Free, Low-FODMAP Flour Blend on hand to make this bread. You are welcome to use your own gluten-free flour. I’m sure it will be fine, but I can’t guarantee it will turn out as well.
This is probably my husband’s favorite of the recipes I’ve made recently. He takes it to work with him to have as a morning snack. I eat a slice with my coffee. We are both happy. I mean, it’s chocolate, how could we not be happy with that? We’ve also been serving it as a treat at night. Put a slice in a bowl, heat it up a little in the microwave, then put a scoop of lactose-free vanilla ice cream on top. What a treat that is!
Either way you eat this Low FODMAP Double Chocolate Zucchini Bread, I hope you enjoy it as much as we do.
Try these other low-FODMAP quick bread recipes from my collection:
Low FODMAP Double Chocolate Zucchini Bread
Ingredients
- 1 1/4 cup Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
- 2/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg
- 1 cup shredded zucchini
- 1/4 cup canola oil or other light tasting oil
- 1/4 cup lactose-free milk or almond milk
- 1 teaspoon vanilla extract
- 1/2 cup Enjoy Life Dairy-Free Mini Chocolate Chips
Instructions
- Preheat oven to 325 degrees F. Coat a 4″ x 8″ loaf pan with cooking spray.
- Measure flour blend and cocoa powder by lightly spooning into measuring cup and then leveling off with the back of a knife. In a medium bowl, combine the flour blend, sugar, cocoa powder, salt, and baking soda.
- In a large bowl, lightly beat the egg. Stir in the zucchini, oil, milk, and vanilla. Add the flour mixture and chocolate chips and blend until smooth.
- Pour batter into prepared loaf pan and bake 60 minutes, or until the middle of the top of the loaf springs back when lightly touched.
- Cool completely in pan and then turn out and slice.
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I was wondering if you could tell me a serving size, I’m starting my elimination stage and I just was tasty things!!! Thank you can’t wait to try it!
Serving size is one slice.
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
Absolutely delicious! It’s a rich, chocolate cake that made me enjoy with a small glass of lactose-free milk. My husband and son also loved it. This is a keeper for sure!
Can I replace the egg with flax or chia egg?
Thanks!
Can I replace the egg with flax or chia egg?
Thanks!
I haven’t tried it myself, but other readers have used a flax/chia egg with my other quick bread recipes and it worked well for them. I say give it a try!
I replaced the chocolate chips with walnuts and baked them in a muffin tin at 350 degrees for 20 minutes. Turned out perfect. So delicious, lightly sweet, rich chocolate taste.
Hi! I was looking at several of your recipes to give me some ideas. I was wondering : how do we calculate the amount, once the recipes are ready, to know how much its still low fodmap? I’m about to start phase one. All of this fodmap thing is new for me. Thanks!
I generally design my recipes so that one serving (i.e. one slice of this bread, or two pancakes, or 1/4 of a casserole) is low-fodmap. Hope this makes sense!
Goes in fridge?
Yes, you can store this in the fridge to make it last longer.
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