Thursday, August 23, 2018

Low-FODMAP Double Chocolate Zucchini Bread

Low-FODMAP Double Chocolate Zucchini Bread  /  Delicious as it Looks

OK, this should be the last zucchini recipe. At least for a while. I'm not going to lie. I know this recipe is for bread, but really, it's more like cake. Chocolate cake. You can't even taste the zucchini. Instead, the zucchini helps this bread retain moisture and tenderness.



Low-FODMAP Double Chocolate Zucchini Bread  /  Delicious as it Looks

This is probably my husband's favorite of the recipes I've made recently. He takes it to work with him to have as a morning snack. I eat a slice with my coffee. We are both happy. I mean, it's chocolate, how could we not be happy with that? We've also been serving it as a treat at night. Put a slice in a bowl, heat it up a little in the microwave, then put a scoop of lactose-free vanilla ice cream on top. What a treat that is!

Either way you eat this bread, I hope you enjoy it as much as we do.

Low-FODMAP Double Chocolate Zucchini Bread  /  Delicious as it Looks


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Double Chocolate Zucchini Bread
Low-FODMAP, Gluten-Free, Gum-Free
makes 1 loaf (about 10 slices)

Ingredients

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 mini dairy-free chocolate chips (such as Enjoy Life)

Directions
  1. Preheat oven to 325 degrees F. Coat a 4" x 8" loaf pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Cool completely in pan and then turn out and slice.

Disclosure: I am an affiliate of Amazon.com, which means that if you click on any of the links and purchase the product, I receive an affiliate commission (at no additional cost to you). However, please note that I only recommend products that I myself enjoy, am excited about, and that I feel provide value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255 "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Low-FODMAP Double Chocolate Zucchini Bread  /  Delicious as it Looks

2 comments:

  1. Wonderful recipe, thanks for putting it out there! I made it with a mini-loaf pan. It filled 4 loaves, and only needed 45 minutes in the oven.

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    1. Glad you liked it and thanks for the comment!

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