Apple Zucchini Bread

Tanya Eisenwasser

Print Recipe

A moist, slightly sweet quick bread that works for breakfast or as an afternoon snack. Grated zucchini and apple keep it tender without dairy.

Prep 15 min

Cook 1 hr

Serves 8

Gluten-freeDairy-free

Ingredients

• 1 medium zucchini, grated (about 1 cup packed after squeezing)
• 1 medium apple, peeled and grated (about 1 cup packed)
• 1¼ cups brown rice flour
• ¾ cup cassava flour
• 2 teaspoons baking powder
• ½ teaspoon xanthan gum (optional, for a less crumbly slice)
• 1½ teaspoons cinnamon
• ½ teaspoon salt
• 2 large eggs, room temperature
• ½ cup pure maple syrup
• ⅓ cup extra-light olive oil
• 1 teaspoon vanilla extract
• ½ cup chopped macadamia nuts (optional)

Instructions

Prep the produce

1. Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
2. Grate the zucchini using the large holes of a box grater. Wrap it in a clean kitchen towel and squeeze out as much moisture as possible. This step is essential for the right texture.
3. Peel and grate the apple. Set both aside.

Mix the batter

4. In a large bowl, whisk together the brown rice flour, cassava flour, baking powder, xanthan gum (if using), cinnamon, and salt.
5. In a separate bowl, whisk the eggs, maple syrup, olive oil, and vanilla until smooth.
6. Pour the wet ingredients into the dry and stir until just combined. The batter should be thick — if it looks runny, add 1-3 tablespoons more brown rice flour.
7. Fold in the grated zucchini, grated apple, and macadamia nuts if using.

Bake

8. Transfer the batter to the prepared loaf pan and smooth the top.
9. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil around the 35-minute mark.
10. Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before slicing.

Tips & Substitutions

• Squeeze the zucchini. Don't skip this step. Wet zucchini makes for soggy bread. Wrap the grated zucchini in a clean kitchen towel and wring out the moisture.
• Apple choice. A firm, sweet variety like Fuji or Honeycrisp gives the best flavor and holds its shape. Mealier apples like Red Delicious turn mushy.
• Egg-free version. Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes to gel). Texture will be slightly denser. Flax is well tolerated by many people managing histamine intolerance but not all, so test a small portion first if you're new to it.
• Nut-free. Skip the macadamia nuts or swap in pumpkin seeds, also low histamine.
• Vanilla choice. Most vanilla extracts contain alcohol. If alcohol is a trigger for you, use alcohol-free vanilla or vanilla powder.
• Toast it. The bread is good fresh but excellent toasted. Spread with herb butter or macadamia nut butter.

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Why This Works

• Zucchini. Naturally low in histamine and an excellent way to add moisture without dairy. Its mild flavor lets the cinnamon and apple come through.
• Apple. Generally well tolerated for histamine sensitivity, especially when peeled. Adds natural sweetness so the recipe needs less maple syrup.
• Brown rice flour and cassava flour. Both gluten-free alternatives that produce a tender crumb. Cassava adds chew and structure to gluten-free baked goods.
• Macadamia nuts. Often better tolerated than other nuts for histamine sensitivity. Adds texture and a buttery richness. Use a fresh bag, since nuts go rancid quickly.
• Maple syrup. A liquid sweetener that's well tolerated by most people managing histamine intolerance, and it brings a depth of flavor that plain sugar lacks.

Storage

This bread keeps best frozen. Slice the cooled loaf, separate the slices with parchment paper, and store in an airtight container or freezer bag for up to 1 month. Toast directly from frozen. At room temperature it stays fresh 1-2 days; refrigerate up to 4 days but expect a drier texture. Baked goods are generally lower risk than leftover proteins, but mold and yeast can still develop, so freeze any slices you won't eat within 2 days.