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chocolade courgettebrood low fodmap

Chocolate Zucchini Bread (Low FODMAP, gluten-free, lactose-free)

  • Author: Karlijn
  • Total Time: 55 min
  • Servings: 14 1x


A delicious chocolate zucchini bread! Super gooey and yummy. A healthy snack. Low FODMAP, gluten-free, lactose-free and vegan


  • 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


  1. Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Grease a cake or loaf tin and layer with baking parchment.
  2. Put all the oats in a blender and blend until you have a flour.
  3. 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).
  4. Stir in the chocolate chips.
  5. Pour the batter into the pan and bake for 35 minutes.
  6. Leave the chocolate zucchini bread in the closed oven for 10 minutes after the baking time has ended.
  7. Remove from the oven and leave to cool completely.


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