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Zucchini bread

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

Shopping list

  • 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


  1. In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, cinnamon and brown sugar.
  2. Add olive oil, lemon juice, egg whites, coconut milk and bourbon vanilla. Beat to combine and continue to beat on medium high for two minutes.
  3. Add zucchini and stir by hand to combine.
  4. Grease a medium loaf pan. Pour in mixture.
  5. Preheat oven to 180C.
  6. Bake for 50-60 minutes or until a knife comes out clean.

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