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Low FODMAP Zucchini Bread Recipe

Jul 14, 2018 0 comments
Low FODMAP Zucchini Bread Recipe

Servings – 7

Ingredients

  • 1 cup grated zucchini
  • 1 egg
  • ¾ cup 100% pure maple syrup
  • 1/3 cup coconut oil
  • 1 cup GF Flour 
  • 1 Tbsp. chia seeds
  • 1 tsp. Casa De Santé Tuscan Herb seasoning
  • 1 tsp. Cinnamon
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda

Preparation

  1. Preheat oven to 350 F degrees.
  2. Mix maple syrup, eggs, chia seeds and oil together until well blended.
  3. Add Zucchini and mix until well blended.
  4. Add Gluten Free Flour, Salt, Cinnamon, Baking Powder and Baking Soda and mix until well blended.
  5. Lightly grease bread pan (1 large or 2 small). Pour mixture into pans.
  6. Bake at 350 degrees for 1 hour.
  7. After baking, remove bread from oven and let cool.
  8. Remove from pans and serve or put into individual plastic bags and keep in refrigerator up to 1 week, otherwise freeze.
  9. Enjoy with some lactose free butter or yogurt and some Casa De Santé Tuscan Herb seasoning

 

260 calories (per serving)
GF, Soy-free, Dairy-free

 


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