Low FODMAP Vegan Chocolate Zucchini Bread
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
Ingredient noteGround flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2/3 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 6 tbsp water
For the batter
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 1 tsp ground cinnamon
- ¾ cup organic cane sugar
- ½ cup coconut oil, melted and cooled
- ½ cup plant-based milk
- 1 tsp vanilla extract
- 2 cups shredded zucchini (from about 2 medium zucchini), excess moisture squeezed out
- ¾ cup vegan chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-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.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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