Low Histamine Ginger Zucchini Bread

Total time1 hr 35 min

Prep time15 min

Cook time1 hr

This loaf leans on warm cinnamon and a touch of ground ginger to build real depth, while shredded zucchini keeps every slice moist without weighing it down. A blend of maple syrup and brown sugar gives it a gentle, rounded sweetness, and a neutral oil keeps the crumb soft rather than dense or dry. The batter comes together quickly in two bowls, then bakes low and slow until the top turns deep golden and the center sets into that perfect, tender texture home bakers look for. Once cooled, it slices cleanly into thick, satisfying pieces that hold together beautifully for snacking or gifting. It's a comforting, spice-forward bread that fits neatly into a low histamine kitchen, whether you're having a slice with coffee or packing one for later.

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Ingredients

10 servings

2 cups gluten free flour blend
Bob’s Red Mill 1 to 1 Baking Flour Bob's Red Mill Baking Flour, 1 to 1, Gluten Free Good & Gather Gluten Free Flour Blend Gluten Free Flour Blend - 16oz - Good & Gather™
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
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1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
¼ tsp ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses a pinch or less per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
½ tsp salt
2 large eggs
½ cup light brown sugar, packed
¼ cup maple syrup
½ cup neutral oil (such as canola oil or sunflower oil)
2 tsp vanilla extract
2 cups zucchini, coarsely grated and squeezed dry (about 2 medium zucchini)
½ cup walnuts, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
2
Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels, wrap tightly, and squeeze firmly over the sink until no more liquid comes out. You should have about 2 cups of tightly packed, dry grated zucchini.

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