Low Fodmap Lemon Zucchini Bread Recipes
LOW FODMAP LEMON ZUCCHINI BREAD
Low FODMAP Lemon Zucchini Bread can be prepared in the time to takes to preheat the oven. Grated zucchini and lots of very finely grated lemon zest are combined with basic quick bread ingredients like eggs, sugar, oil and our favorite low FODMAP gluten-free flour blend.Low FODMAP Serving Size Info: Makes 1, 8-inch (20 cm) loaf; 12 slices; serving size 1 slice
Provided by Dédé Wilson
Time 55m
Number Of Ingredients 12
Steps:
- For the Bread: Position rack in middle of oven. Preheat oven to 350°F (180°C). Coat the inside of an 8-inch by 4-inch (20 cm by 10 cm) loaf pan with nonstick spray, then line bottom with parchment paper, allowing over-hang on both sides. Spray the parchment.
- In a large mixing bowl combine flour, baking soda, baking powder and salt to aerate and combine. Make a well in the center; set aside.
- In a separate mixing bowl combine zucchini, sugar, oil, egg, lemon juice, and lemon zest. Whisk to combine.
- Pour wet ingredients over the dry and use a stir and fold action to mix just until combined. Scrape batter into prepared pan.
- Bake for 40 to 45 minutes or until light golden brown and a bamboo skewer inserted in the center comes out clean. Cool in pan on a wire rack until just warm, then remove from pan, peel away parchment and cool completely.
- For the Glaze: Whisk together the confectioners' sugar and lemon juice and drizzle over cooled bread. Bread is ready to eat or may be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 164 kcal, Carbohydrate 29 g, Protein 1 g, Fat 5 g, Sodium 107 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
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