Low FODMAP Double Chocolate Zucchini Bread
This Low FODMAP Double Chocolate Zucchini Bread is gluten-free and gum-free. The zucchini makes this bread extra moist.
Servings 10 slices
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.