Low FODMAP & Gluten-Free Zucchini Bread

Name: Low FODMAP & Gluten-Free Zucchini Bread
Total time: 65 min
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)

www.fodmapeveryday.com

You can have classic Zucchini Bread on your diet; our version is a low FODMAP recipe & super easy to prepare. Make two loaves; they freeze well!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Cooking tools:

Oven
Loaf pan
Parchment paper
Nonstick spray
Mixing bowl
Whisk
Grater
Measuring cup
Measuring spoon
Toothpick
Cooling rack
Kitchen scale
Spatula
Plastic wrap
Zip-top bag
Chef's knife
Cutting board

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)