Low Histamine Vegan Toasted Coconut Zucchini Bread

Total time1 hr 30 min

Prep time20 min

Cook time1 hr

4.6

(21)

Low Histamine Vegan Toasted Coconut Zucchini Bread

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Ingredients

10 servings

For the flax eggs

2 tbsp ground flaxseed
6 tbsp water

For the bread

½ cup unsweetened shredded coconut
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp fine salt
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 nutmeg
Ingredient note
Low 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.
2 cups shredded zucchini (from about 2 medium zucchini), excess moisture squeezed out
¾ cup organic cane sugar
½ cup coconut oil, melted and cooled
¼ cup plant-based milk
1 tsp vanilla extract
1 tsp apple cider vinegar

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 10 minutes until the mixture thickens to a gel.
2
Heat a dry skillet over medium heat. Add the shredded coconut and toast, stirring frequently, for 3–4 minutes until golden and fragrant, watching closely as it can brown quickly. Transfer to a plate and let cool.

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