Low FODMAP Lemon Zucchini Bread - FODMAP Everyday

Name: Low FODMAP Lemon Zucchini Bread - FODMAP Everyday
Total time: 55 min
Ingredients: 1 1/3 cups (194 g) low FODMAP gluten-free all-purpose flour, (such as Bob Red Mill’s 1 to 1 Gluten Free Baking Flour); 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; (use gluten-free if following a gluten-free diet); 1/4 teaspoon salt; 4- ounces (115 g) finely shredded unpeeled zucchini; 3/4 cup (149 g) sugar; 1/4 cup (60 ml) neutral vegetable oil, (such as canola, vegetable or rice bran); 1 large egg, (at room temperature); 2 tablespoons freshly squeezed lemon juice; Zest of 2 lemons; 1/2 cup (45 g) sifted confectioners’ sugar; 1 tablespoon freshly squeezed lemon juice

www.fodmapeveryday.com

Our Low FODMAP Lemon Zucchini Bread is super easy: just mix wet & dry ingredients together. Featuring grated zucchini and lots of lemon zest.

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Ingredients

1 1/3 cups (194 g) low FODMAP gluten-free all-purpose flour, (such as Bob Red Mill’s 1 to 1 Gluten Free Baking Flour)
1/2 teaspoon baking soda
1/4 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
1/4 teaspoon salt
4- ounces (115 g) finely shredded unpeeled zucchini
3/4 cup (149 g) sugar
1/4 cup (60 ml) neutral vegetable oil, (such as canola, vegetable or rice bran)
1 large egg, (at room temperature)
2 tablespoons freshly squeezed lemon juice
Zest of 2 lemons
1/2 cup (45 g) sifted confectioners’ sugar
1 tablespoon freshly squeezed lemon juice