This loaf leans on shredded zucchini for moisture and a tender, close crumb, with warm ground cinnamon and nutmeg giving every slice that classic bakery-style flavor. A simple flax-and-water gel stands in for the binding power you'd normally get from eggs, whisked right into the wet ingredients along with neutral oil and a splash of plant-based milk for richness. The zucchini gets squeezed thoroughly dry before folding it in, so the loaf bakes up deep golden and springs back at the touch instead of turning soggy. It's a fuss-free one-bowl-plus-one-bowl bake: whisk your dry ingredients, whisk your wet, fold together, and let the oven do the rest. Sliced once it's fully cooled, you get clean, tender pieces that hold together beautifully. This is a solid, easy-going option to add to a low histamine baking rotation whenever a craving for a cozy quick bread hits.
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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.
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.
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so the loaf lifts out easily.
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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