Indigestion
Eating too much zucchini can cause a sudden increase in fiber in your body, which can cause digestive upset. Too much fiber can ferment in your intestines, creating gas and bloating. Additionally, eating too much zucchini can speed up the movement of food through your digestive tract, leading to diarrhea.
Allergic reaction
In a study published in the Journal of Allergy and Clinical Immunology, zucchini is safe for most people, however in some special cases people will be allergic to this fruit.
An allergy to zucchini can cause skin reactions such as hives or eczema, often accompanied by itching. In addition, allergic reactions can damage the digestive system, leading to symptoms such as nausea, vomiting, and stomach pain.
In severe cases, an allergic reaction to zucchini can also cause anaphylaxis, which is characterized by difficulty breathing, swelling of the throat, and low blood pressure.
Bitter
Another common side effect of zucchini is the presence of cucurbitacin — a natural compound found in zucchini that can give the vegetable its bitter taste, according to Nutrients magazine.
Although eating small amounts of cucurbitacin is usually harmless, eating zucchini and feeling a distinct bitter taste can lead to digestive disorders. Because cucurbitacin can irritate the digestive tract, causing nausea and diarrhea.
Oral allergy syndrome
In a study published in the American Journal of Allergy and Rhinology, oral allergy syndrome can occur in some people with pollen allergies after eating zucchini due to cross-reactivity, in which the immune system mistakenly identifies proteins in zucchini as pollen allergens.
When people with pollen allergies eat raw foods like zucchini, their immune systems can react, resulting in a local allergic reaction. Symptoms include itching, tingling, or swelling of the lips, mouth, and throat.
Nutritional interactions
Although a nutritious vegetable, consuming too much zucchini can have the side effect of hindering the absorption of some essential minerals. Zucchini contains compounds called phytates, which can bind to iron in the digestive tract, reducing the absorption of iron and zinc.
