Chocolate Zucchini Bread (low FODMAP, gluten-free, lactose-free)
This recipe for chocolate zucchini bread isn’t my own, but it is so good that I had to share it with you! I made it for the second time last week and I can’t get enough of it. It is so soft and gooey and with every bite you taste chocolate! It is a delicious healthier snack. It is very much like banana bread but then with some added zucchini. I found out that adding zucchini makes bakes perfectly gooey. A while ago I made zucchini carrot muffins and they were the same, so soft! I love baking with zucchini!
If you prefer a little less chocolate in your zucchini bread, you can leave the chocolate chips out or add a bit less. You can also replace them by nuts or seeds.
This recipe is originally from Chocolate Covered Katie: Zucchini Banana Bread
Will you let me know if you make my low FODMAP chocolate zucchini bread? I would love it if you would share your thoughts about the recipe!
Chocolate Zucchini Bread (Low FODMAP, gluten-free, lactose-free)
- Total Time: 55 min
- Servings: 14 1x
Description
A delicious chocolate zucchini bread! Super gooey and yummy. A healthy snack. Low FODMAP, gluten-free, lactose-free and vegan
Ingredients
- 260 (2 1/2 cups) grams rolled oats
- 2 banana’s, mashed (240 grams, 1 cup)
- 200 gram zucchini (1 cup), in small pieces or grated
- 1 tsp baking soda
- ½ tsp cinnamon
- ¾ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 80 ml (1/3 cup) lactose-free or plant-based milk
- 150 ml (1/2 cup) maple syrup
- 1 ½ tbsp vinegar
- 80 gram (1/2 cup) dark chocolate chips
Instructions
- Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Grease a cake or loaf tin and layer with baking parchment.
- Put all the oats in a blender and blend until you have a flour.
- Add all other ingredients, except for the chocolate chips together and blend into a smooth mixture (it is ok if there are small pieces of zucchini in the mixture).
- Stir in the chocolate chips.
- Pour the batter into the pan and bake for 35 minutes.
- Leave the chocolate zucchini bread in the closed oven for 10 minutes after the baking time has ended.
- Remove from the oven and leave to cool completely.
Notes
Zucchini is limited low FODMAP to a maximum of 67 g per serving. Unless you eat 1/3th of the whole zucchini bread in one serving, you will stay far below this maximum. You can eat 1 or 2 slices of chocolate zucchini bread per serving without any problems.
- Prep Time: 20 min
- Cook Time: 35 min
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13 Comments
Could you use something else instead of bananas?
This blog has some good substitutes for bananas in baking: https://www.thespruceeats.com/banana-equivalents-1807459. I have not tried them myself though!
This is sooooo good. Thank you for posting this. I have made it several times already. It is so moist and delicious. Big hit with my family.
So happy to hear that!
What can I use as a substitute for vinegar?
What is the reason you want to substitute it?
This was absolute perfect timing! I had a garden overflowing with zucchini, and this was the perfect way to use up some of it! Yum!
I have a few people in my family with eating issues. They absolutely love this bread. It’s easy for me to make and delicious!
Second year making this recipe! It’s so delicious! Not complicated and leaves you with a nice rich, chocolately, moist bread! The zucchini makes it feel healthy…highly recommend
Happy to hear that 🙂
This was SO delicious!! I followed your exact recipe and I don’t think it was too thick at all. It was nice and creamy and the flavors were great! My husband ate two bowlfuls and wanted more. We had plenty for leftovers. Thanks–this is a keeper.
Happy to hear that!
I love chocolate!