Low Histamine Zucchini Cake, GF, DF

1 ½ cups zucchini, grated

Dry Ingredients

1 ¼ cups gf flour blend

1 tsp baking soda

½ tsp xanthan gum

½ tsp baking powder

½ cup sugar

¼ cup brown sugar

2 tsp cinnamon*

¼ tsp cloves

½ tsp salt

Wet Ingredients

2 eggs**

2 tbsp water

½ cup extra light tasting olive oil

1 tsp vanilla extract (optional)

Frosting

One batch low histamine dairy free frosting (link below)

Histamine Level: 1.5 (updated)

Rated a 1.5 due to the eggs(egg whites are a rated a level 2 on sighi list) and vanilla(if you add it).

*some people react to cinnamon, but it's a level 0 on the SIGHI list.

Frosting is also rated a 1 if you use smart balance margarine.

**Substitute 2 Tb golden flaxseed + 5 Tb water for the 2 eggs. Works amazing!

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.

Instructions for substituting eggs with flax egg

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.

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Low Histamine Zucchini Cake, GF, DF