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Low FODMAP Double Chocolate Zucchini Bread
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Low FODMAP | Recipe


  • 1 1/4 cup Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
  • 2/3 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 cup shredded zucchini
  • 1/4 cup canola oil or other light tasting oil
  • 1/4 cup lactose-free milk or almond milk
  • 1 teaspoon vanilla extract
  • 1/2 cup Enjoy Life Dairy-Free Mini Chocolate Chips


  • Preheat oven to 325 degrees F. Coat a 4″ x 8″ loaf pan with cooking spray.
  • Measure flour blend and cocoa powder by lightly spooning into measuring cup and then leveling off with the back of a knife. In a medium bowl, combine the flour blend, sugar, cocoa powder, salt, and baking soda.
  • In a large bowl, lightly beat the egg. Stir in the zucchini, oil, milk, and vanilla. Add the flour mixture and chocolate chips and blend until smooth.
  • Pour batter into prepared loaf pan and bake 60 minutes, or until the middle of the top of the loaf springs back when lightly touched.
  • Cool completely in pan and then turn out and slice.
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