Low FODMAP Zucchini Banana Bread

Name: Low FODMAP Zucchini Banana Bread
Total time: 65 min
Ingredients: 1 1/3 cups (194 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour); 3/4 teaspoon baking powder; (use gluten-free if following a gluten-free diet); 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (107 g) firmly packed light brown sugar; 1/3 cup (75 ml) neutral vegetable oil, (such as canola or rice bran); 3 ½- ounces (100 g) mashed ripe bananas; (about 2 small bananas); 3 ounces (85 g) shredded zucchini; (about ¾ cup); 1 large egg, (at room temperature); 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract

www.fodmapeveryday.com

Our Low FODMAP Zucchini Banana Bread is so quick & easy to make that the batter can be whipped up before the oven is preheated. GF, too!

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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Nonstick spray
Oven
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Bamboo skewer
Cooling rack
Plastic wrap
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Cutting board
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Muffin tin

Ingredients

1 1/3 cups (194 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
3/4 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (107 g) firmly packed light brown sugar
1/3 cup (75 ml) neutral vegetable oil, (such as canola or rice bran)
3 ½- ounces (100 g) mashed ripe bananas; (about 2 small bananas)
3 ounces (85 g) shredded zucchini; (about ¾ cup)
1 large egg, (at room temperature)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract