I don’t know about you, but I have a little sweet tooth. Russ and I have hit every bakery in the southern Maine seacoast this year…or so it seems. 😉
We have some of our regular bakery favorites such as Bread and Roses in Ogunquit (check out their rocky road bars–made free of flour) and Boulangerie in Kennebunk (their Boulangerie brownies are made with low FODMAP ingredients), and the 1690 house in Wells with delicious macarons and a couple other suitable low FODMAP cookies depending on the day and time of day you get there. We also love the iced Americano at Brewed Awakenings!
And…I could go on and on…because there is not a bakery in the world that I haven’t fallen in love with…ha! 🙂
The inspo for this recipe came via a friend on Facebook that posted this recipe, which I modified for the FODMAP-er.
I have to tell you that I drizzled the bread with the lemony glaze when it was still slightly warm, sliced it (oops, you are not suppose to slice bread when its warm, because it falls apart), and let the crumbly glazed mixture fall apart in my hands while I enjoyed every warm bite. I encourage you to do the same. 🙂
If you are looking for other low FODMAP zucchini-based recipes, check out my other recipes such as: Zucchini Walnut Pancakes, Zucchini potato tots (YUM!), Baked Parmesan Zucchini Fries, & Garlic-infused Zucchini Ribbons with Pine Nuts.
Here’s the Lemon Zucchini Bread recipe. Let me know what you think!