Zucchini Bread & Cinnamon - Au Naturale!

​Moist, delicious, and wonderful-in-texture describes this zucchini bread! It has just a hint of Ceylon cinnamon and vanilla.  Who knew a healthy, grain free, gluten free, dairy free bread could be so darn good?

To make a zucchini bread that's not too moist, it's necessary to squeeze out the juices from the zucchini. I encourage you to use the reserved juice by simply drinking it, putting it into a smoothie, or even soup. That juice contains nutrients!  People pay a small fortune at juice/smoothie bars, right?  It would be a shame not to use it, especially after paying a little extra for organic zucchini (or taking the effort to grow it in a garden).

The "Ultimate" Zucchini Bread 

Makes 1 large loaf  or approx 12 muffins.

Ingredients:

• 3 eggs
• 1/4 cup grassfed butter or ghee, melted 
• 1/2 cup organic coconut sugar
• 1 cup finely grated, organic zucchini (approx. 1 medium) - juices squeezed out
• 1 Tbsp vanilla
• 1/3 cup coconut flour
• 1 cup cashew meal OR almond flour
• 1 Tbsp ground Ceylon cinnamon 
• 2 tsp baking soda
• 1/2 tsp sea salt
• (optional) 1/2 cup Enjoy Life Chocolate chips

Directions:

1. Preheat oven to 350 degrees F
2. Grease a glass loaf pan or muffin liners . 
3. In a small bowl, combine both flours, cinnamon, baking soda, and salt. 
4. In a large bowl, using a whisk or a hand mixer, combine eggs, vanilla, sugar, melted butter/ghee, and zucchini.
5. Add the dry mixture to the wet ingredients.  Mix just until uniform & the clumps are gone.  (Do not overmix or it will start to separate.)
6. Stir in optional chocolate chips.
7. Pour batter in to your greased pan.  Spread it out flat.
8. Bake loaf for 60-65 minutes, or until browned & done.  Approx 30-35 min for muffins.
9. Allow to cool before serving.
10. Store in fridge.

As with most coconut flour recipes, this bread:
1) doesn't rise much, 
2) is much better the day after you bake it,
3) will make you smile!  ;-)

​Different types of cinnamon:

Ceylon Cinnamon is the real, true cinnamon, and comes principally from Sri Lanka, India, Madagascar, Brazil and the Caribbean (versus the more common cassia cinnamon, also called Chinese or Saigon cinnamon). Ceylon is considered more delicate and complex in flavor, and it is considered a better quality cinnamon than cassia cinnamon.  

Be sure to read the label when buying cinnamon.  In the US, cassia is much more commonly found in stores.  The true Ceylon cinnamon version will be more expensive, and it will be a lighter shade of brown, a finer powder, and have a sweeter scent.  When buying the sticks, known as "quills," keep in mind that cassia will usually be thicker and the two ends will be rolled toward each other.  In Ceylon cinnamon, they are rolled in one direction only.

Ceylon cinnamon has many wonderful health properties!  Here are 6 reasons to have Ceylon cinnamon more often:

1. It is an excellent sources of the trace mineral manganese and a very good source of dietary fiber, iron and calcium. 
2. It lowers blood sugar  (by helping to regulate insulin)
3. Lowers cholesterol  (by reducing inflammation)
4. Supports healthy blood clotting (by helping to thin the blood)
5. Fights bacteria and fungus  (due to its anti-microbial properties)
6. Boosts memory and protects the brain (by enhancing cognitive processing)
7. Improves digestion & treats digestive distress

Coumarin, however, is a liver-damaging element in cinnamon. Ceylon cinnamon has much lower levels, on average, than cassia.  One study showed that we should be especially cautious about what kind of cinnamon we feed our children because of excessive coumarin levels. Individuals taking blood thinners may want to be careful of eating too much cassia cinnamon. Ceylon cinnamon is the way to go!
​
Sources: 
Ceylon cinnamon: Three reasons to switch to it
6 Healthy Reasons to Eat More Real Cinnamon (Not its Cousin)

Buy Ceylon cinnamon here:

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