Low-FODMAP Zucchini Bread

Low-FODMAP Zucchini Bread

Treat yourself to a cozy slice of homemade goodness with this tender low-FODMAP zucchini bread that is 100% SIBO-friendly. A blend of certified gluten-free oat flour and rich almond flour is folded with warm cinnamon, brown sugar, vanilla, and finely grated, squeezed zucchini. Baked into a fragrant, golden loaf, this 8-slice recipe delivers all the moist, spiced comfort of traditional bakery quick breads without the digestive fallout.

Crafted to turn classic comfort baking into a gut-friendly pleasure, this gluten-free and low-lactose baked good keeps high-FODMAP quantities strictly in check. By using carefully measured almond flour and well-squeezed zucchini paired with lactose-free milk, you can savor a warm, delicious slice completely free of bloating, gas, or IBS flare-ups. It is an ideal, feel-good treat for anyone following a strict SIBO meal plan, managing food sensitivities, or enjoying a mindful morning coffee break.

Yield 1 loaf (8 slices)
Serving Size 1 slice
Servings 8
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes (includes cooling time)

Estimated Nutrition

  • Calories: 150 kcal

  • Total Fat: 7g

    • Saturated Fat: 2.5g

    • Trans Fat: 0g

  • Cholesterol: 55mg

  • Sodium: 140mg

  • Total Carbohydrates: 17g

    • Dietary Fiber: 2g

    • Sugars: 7g

  • Protein: 5g

Ingredients

  • 1 Cup Certified Gluten-free Oat Flour
  • ½ Cup Almond Flour
  • ½ Cup Finely Grated Zucchini, Squeezed Very Well to Remove Excess Moisture
  • 2 Large Eggs
  • ¼ Cup Brown Sugar
  • ¼ Cup Lactose-free Milk
  • 2 tbsps. Melted Unsalted Butter
  • 1 tsp. Pure Vanilla Extract
  • 1 tsp. Baking Powder
  • ½ tsp. Ground Cinnamon
  • ¼ tsp. Salt

Preparation

Step 1

Preheat oven to 350°F.

Step 2

Line a small loaf pan with parchment paper.

Step 3

Whisk together the eggs, brown sugar, lactose-free milk, melted butter, and vanilla.

Step 4

Stir in the squeezed zucchini.

Step 5

In a separate bowl, combine the oat flour, almond flour, baking powder, cinnamon, and salt.

Step 6

Add the dry ingredients to the wet ingredients and stir just until combined.

Step 7

Pour the batter into the prepared loaf pan.

Step 8

Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

Step 9

Allow to cool completely before slicing.

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes. Individual tolerance may vary.
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