Low Histamine Gluten Free 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 ½ 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 nutmeg
Ingredient noteLow histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 2 cups zucchini, grated and squeezed dry (about 2 medium zucchini)
- ½ cup chopped walnuts (optional)
Can be omittedwalnuts
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9×5-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. Measure 2 cups of the squeezed zucchini and set aside.
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