Oral Allergy Syndrome Friendly Ginger Zucchini Bread

Total time1 hr 35 min

Prep time15 min

Cook time1 hr

Oral Allergy Syndrome Friendly Ginger Zucchini Bread

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Ingredients

10 servings

2 cups gluten free flour blend
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
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
¼ tsp ground ginger
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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