AuthorStacy SaundersCategoryDessertsDifficultyBeginner
Low histamine dairy free frosting
I use this gluten free flour blend
Preheat oven to 325° F. Grease a 9x13 baking pan with olive oil.
Grate zucchini and set aside.
In a medium size bowl combine all dry ingredients.
In a large bowl whisk eggs, water, and oil until smooth. Slowly stir in the flour mixture and mix until mostly combined, then fold in the zucchini. Batter will be pretty thick.
Scoop the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Let cool completely before frosting and cutting.
After step one, whisk together 2 TB golden flaxseed meal with 5 TB of water and set aside for 5 min. Do steps 2-3, then on step 4 whisk the flax egg with water and oil.
I needed something new to make with the endless amounts of fresh zucchini I've received rom my extended family (they're the best!). I planted my own zucchini, but sadly it did not thrive. It has had four or five blossoms but they die before it can grow a zucchini. Good thing I'm better at cooking than gardening 🙂
Anyway, I already had a bunch of zucchini muffins and my favorite vegan zucchini carrot apple bread in my freezer, and what I really wanted was dessert. Because let's be honest, I always want dessert. When I was a kid my aunt used to make this amazing zucchini chocolate cake. Since we can't have chocolate or even carob on this low histamine diet, I went on the hunt for a regular white cake made with zucchini. I found this recipe from Butter with a Side of Bread. With a few tweaks I made it gluten free, dairy free, and low histamine! I'm so grateful for amazing recipe authors who share their creations and make it easier for me to eat low histamine.
It's kind of like a zucchini muffin, except more sweet and delicious because it's cake with frosting. I was happy with how it tasted and even more happy when I heard the generous praise from my husband (he's always very appreciative of dessert 😉 ). I hope you enjoy it too!
P.S. If you try to make it egg-free, let me know how it turns out!
Adapted from: https://butterwithasideofbread.com/easy-zucchini-cake/
Ingredients
Directions
Preheat oven to 325° F. Grease a 9x13 baking pan with olive oil.
Grate zucchini and set aside.
In a medium size bowl combine all dry ingredients.
In a large bowl whisk eggs, water, and oil until smooth. Slowly stir in the flour mixture and mix until mostly combined, then fold in the zucchini. Batter will be pretty thick.
Scoop the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Let cool completely before frosting and cutting.
After step one, whisk together 2 TB golden flaxseed meal with 5 TB of water and set aside for 5 min. Do steps 2-3, then on step 4 whisk the flax egg with water and oil.