This loaf leans on grated zucchini for moisture and a tender crumb, with warm notes of cinnamon and nutmeg running through every slice. The batter comes together quickly — whisked eggs, oil, and a mix of brown and granulated sugar folded into the dry ingredients — so it bakes up soft in the center with a deep golden top. Squeezing the zucchini dry before folding it in keeps the crumb from turning soggy, and a handful of chopped walnuts adds a pleasant crunch if you want it. It slices cleanly once fully cooled, making it easy to portion for breakfast or an afternoon snack. This one is a solid pick for a Low FODMAP kitchen, and it keeps well on the counter for a few days or in the freezer for longer.
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Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels, wrap tightly, and squeeze firmly over the sink until no more liquid comes out. Measure 2 cups of the squeezed zucchini and set aside.
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