Low FODMAP Vegan Toasted Coconut Zucchini Bread
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Learn more āIngredients
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 bread
- Ā½ cup unsweetened shredded coconut
- 2 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. - 1 tsp baking soda
- Ā½ tsp baking powder
- Ā½ tsp fine salt
- 1 tsp ground cinnamon
- Ā¼ tsp ground nutmeg
- 2 cups shredded zucchini (from about 2 medium zucchini), excess moisture squeezed out
- Ā¾ cup organic cane sugar
- Ā½ cup coconut oil, melted and cooled
- Ā¼ cup plant-based milk
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 10 minutes until the mixture thickens to a gel.
- 2
Heat a dry skillet over medium heat. Add the shredded coconut and toast, stirring frequently, for 3ā4 minutes until golden and fragrant, watching closely as it can brown quickly. Transfer to a plate and let cool.
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