Low Histamine Ginger Zucchini Bread
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Learn more →Ingredients
10 servings
- 2 cups gluten free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
Ingredient noteSome 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 noteSmall 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 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)
Can be omittedwalnuts
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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