Revisitng Cinnamon and a Zucchini Bread Recipe

Revisiting Cinnamon and a Zucchini Bread Recipe

This is a good time of year to think about using cinnamon as it has many wonderful properties in addition to enhancing the flavor of food. It has both a sweet and spicy taste, and it is warming, so balancing for both vata and kapha. It can balance blood sugar so it is good to sprinkle on fruit, especially apples. It is helpful for improving circulation and can be effective in relieving cold and flu symptoms.

Here is the zucchini bread recipe using cinnamon:
 
Debbie's Zucchini Bread
This recipe has been adapted from a couple of other recipes and makes 2 loaves.
1 ¼ c whole wheat pastry flour
2 c unbleached white flour
1 ½ t sea salt
½ t nutmeg
1 to 2 t cinnamon
2 t baking soda
1 cup brown sugar, preferably organic
1 c raw organic white sugar
1 c organic sunflower oil
4 eggs, beaten
1/3 c filtered water
2 c grated zucchini
½ c shredded unsweetened coconut
1 t fresh lemon juice
1 c toasted walnuts or/and pecans, coarsely chopped

Preheat oven to 350. Grease 2 standard size bread pans and lightly flour.
Combine flours, salt, nutmeg, cinnamon, soda and sugars in a bowl. In a separate and slightly larger bowl combine oil, eggs, water and zucchini. Mix the dry ingredients into the wet in 2 or 3 batches, stirring just to mix. Then fold in the coconut and nuts. Bake in the loaf pans until a tester comes out clean, 45 to 60 minutes. Cool in the pans on a rack for 10 to 15 minutes and then take the bread out of the pans and continue cooling on the rack. The bread is delicious warm or toasted the next day with some ghee spread on it.