Zucchini bread

A great tasting bread low in FODMAPs to help manage and reduce symptoms of IBS (irritable bowel syndrome).

Serves 4-6

1 cup grated zucchini
1 cup sorghum flour
½ cup tapioca starch
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon fine sea salt
2 teaspoons cinnamon
1 cup brown sugar
1/3 cup light olive oil
2 free-range organic egg whites
¼ cup coconut milk
1 teaspoon fresh lemon juice
1 tablespoon bourbon vanilla

  • Step One

    In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, cinnamon and brown sugar.

  • Step Two

    Add olive oil, lemon juice, egg whites, coconut milk and bourbon vanilla. Beat to combine and continue to beat on medium high for 2 minutes.

  • Step Three

    Add zucchini and stir by hand to combine.

  • Step Four

    Grease a medium loaf pan. Pour in mixture.

  • Step Five

    Preheat oven to 180°C.

  • Step Six

    Bake for 50-60 minutes or until a knife inserted into the loaf comes out clean.


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