Low FODMAP & Gluten-Free Zucchini Bread - FODMAP Everyday

Ingredients

• 1 1/2 cups (218 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder (use gluten-free if following a gluten-free diet)
• 2 large eggs (at room temperature)
• 1 cup (198 g) white sugar or firmly packed light brown sugar (213 g)
• 1/2 cup (120 ml) neutral flavored vegetable oil, (such as canola oil or rice bran oil)
• 1 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 4 ounces (115 g) zucchini grated to make 1 cup ((I like to grate on large holes of a box grater))
• 1/2 cup (50 g) toasted walnut halves, (chopped)