This Cinnamon Zucchini Bread turns garden zucchini into an irresistible treat bursting with flavor. Packed with warm spices and filled with cinnamon chips, each slice delivers incredible moisture and flavor that makes it impossible to eat just one piece!
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🍰 Three cups of grated zucchini disappear completely into the batter, making this an excellent way to sneak vegetables into a delicious treat!
My 2 Best Tips For Making Cinnamon Zucchini Bread
Zucchini Prep: After grating the zucchini, removing excess moisture is crucial for the best texture and preventing soggy bread. Use a salad spinner to spin out the water, or wrap the grated zucchini in a clean kitchen towel and squeeze firmly. Don’t worry about peeling the zucchini unless it has thick skin.
Mixing Method: When combining the wet and dry ingredients, mix just until everything is incorporated to avoid developing the gluten too much. Overmixing will result in tough, dense bread rather than the tender crumb we’re after. Fold in the zucchini and cinnamon chips gently at the very end to distribute them evenly without overworking the batter.
I have a couple of secrets that make this recipe unique. Using sour cream is the first secret. The second is spinning the grated zucchini dry. Both of these secrets help make the bread ultra moist without being soggy!
Cinnamon zucchini bread is perfect for breakfast with your morning coffee or as an afternoon snack with tea. It goes with pretty much any occasion, and it’s become a weekly staple at our house during zucchini season.
You can enjoy it warm from the oven as a comforting treat, or toasted the next day! I love to eat it with a pat of butter that melts into all the nooks and crannies, or spread cream cheese for an extra indulgent experience.
🩷 Melissa
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Cinnamon Zucchini Bread with Cinnamon Chips
Ingredients
Bread
- 2 ⅓ cups flour
- 1 ½ teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup sugar
- ⅓ cup canola oil or another light oil
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 3 cups grated zucchini (No need to peel if using young, thin-skinned zucchini. Peel if using bigger, thick-skinned!)
- 1 ½ cups cinnamon chips (12-ounce package) (I like the Hershey's brand!)
Cinnamon Topping
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350°F. Grease and flour 2 regular loaf pans or 4 mini loaf pans and set aside.
- Combine flour, baking soda, cinnamon and salt, in a bowl and whisk to combine. Set aside.
- In large mixing bowl, beat sugar, oil, and eggs. Mix in vanilla, and sour cream, beat to combine.
- Add dry ingredients and mix just until combined. Mix in zucchini and cinnamon chips just until combined.
- Divide batter between pans.
- Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pans.
- Bake for 50-60 minutes for regular loaves (30 minutes for mini loaves) or until a toothpick comes out clean.
- Cool 5 minutes in pans on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
Notes
- Store the cooled bread in an airtight container at room temperature for up to 4 days.
- Or freeze for up to 3 months.
Nutrition
How To Make Cinnamon Zucchini Bread
Step 1: Preheat oven to 350°F and grease 2 loaf pans. Whisk together flour, baking soda, cinnamon, and salt in a bowl. Drain excess moisture from grated zucchini.
Step 2: Beat sugar, oil, and eggs in a large bowl. Mix in vanilla and sour cream until smooth.
Step 3: Add dry ingredients to wet ingredients, mixing just until combined. Gently fold in zucchini and cinnamon chips.
Step 4: Divide batter between pans and sprinkle with cinnamon sugar topping. Bake 50-60 minutes until toothpick comes out clean. Cool 5 minutes in pans, then turn out onto wire racks.
Recipe FAQs
If you can’t find cinnamon chips, you can substitute with chocolate chips, butterscotch chips, or even chopped walnuts. You could also make your own cinnamon chips by mixing 1 cup of white chocolate chips with 1 teaspoon of cinnamon powder.
Yes, divide the batter among lined muffin cups, filling each about ⅔ full. Bake at 350°F for 18-22 minutes or until a toothpick inserted in the center comes out clean. You’ll get approximately 18-20 muffins from this recipe.
This usually happens when the oven temperature is too high, causing the bread to rise too quickly and then collapse. Make sure your oven is properly calibrated and avoid opening the oven door during the first 30 minutes of baking, as this can cause temperature fluctuations.
More Quick Bread Recipes to Consider
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My Inner Chick
Love the idea of cinnamon chips in this fab bread.
I smell it baking all the way from here… xx
Kitchen Belleicious
i have never added sour cream to mine that is a great idea! it looks delish
Linda
Looks so good! My friend Carol from the TOH board is making this today. It’s on my to make list.
Barbara Schieving
Welcome! Carol is one of my favorite readers. I hope you both enjoy the bread. Thanks for stopping by.
Valérie (Franche-Comté)
Une gourmande idée qui me fait plaisir
Très belle journée
Valérie.
Angie@Angie's Recipes
You have me at cinnamon chips, Barbara. These zucchini loaves are beautifully done with moist and light texture.
Anne ~ Uni Homemaker
This looks delicious Barbara. I will be putting this on my to-bake list. Got some cinnamon chips hanging around. Thanks for the recipe. 🙂
Kellie
Hi. Sounds like a yummy treat. Where do I find cinnamon chips? I live in LA, so there should be a lot of stores to find them, once I know where to look. Thanx, Kellie
Barbara Schieving
Thanks! Hershey’s makes them http://www.hersheysstore.com/product/7688. Several grocery stores sell them in my area. If yours doesn’t often they will order them for you. King Arthur Flour also sells cinnamon chips.
Becki's Whole Life
Your bread looks yummy and what a great idea your husband had to combine zucchini and snickerdoodle bread. You will have to make some deliveries of your bread now or ship it in the mail to your daughter!
Barbara Schieving
Thanks! Fortunately, she’ll only be 15 minutes away.
Letty Flatt
Great idea–fun post! Up here in the mountains we are not yet overwhelmed with zucchini and no that is not a hint to drop some at my doorstep in the wee hours. (I had not heard of cinnamon chips–I should get out more…)
Barbara Schieving
lol – how did you know what I was thinking. The cinnamon chips are basically a white chocolate chip loaded with cinnamon. Perfect for fall baking. Great Harvest Bread Co. has a cinnamon burst bread with the cinnamon chips that I love for making French toast.
Claire @ Claire K Creations
I really need to try a zucchini bread. Yours looks so wonderful and moist. Now to track down cinnamon chips in Australia…
Carol
Barbara, this couldn’t have come at a better time-my zucchini is just now starting to overload me so I need some new zucchini bread recipes and ideas and fast.
I’ve made up a lot of different flavors of them but not many with cinnamon chips-I don’t know why, because I love them. Yours looks so darned good-I can’t wait to give it a try…hopefully this week.
Thanks so much!
Carol
Barbara Schieving
Thanks Carol!I was thinking last night maybe next time I made it I would try freezing the cinnamon chips to see if they would hold their shape better when baked.
Carol
I store mine in the freezer-I’ll be pulling them from there to make this, so I’ll let ya know! 😉
Rocky Mountain Woman
Your husband is a smart man!
Looks wonderful…
Annalise
Another fabulous way to use up my garden zucchini. Love the cinnamon chips! Hope to see you on Wednesday!
Katrina @ Warm Vanilla Sugar
I love zucchini bread and this is lovely!!
Natalie
Oh wow what a nice flavour of cinnamon to add to this bread, looks fantastic!
JG
Cinnamon added to Zucchini Bread sounds yummy! It’s not easy waiting a whole day before the taste test. 🙂
~Judy
2 Sisters Recipes
Ahh I hear ya Barbara, I have my grandchildren now in New York and when I don’t see them as much I miss them terribly. You bread is divine! Great idea mixing them together!
Rosa
So moist and wonderfully cinnamony!
Cheers,
Rosa
Averie @ Averie Cooks
I love zucchini bread AND cinn chips. What a great combo!
Tieghan
Mmm! I love cinnamon anything and the zucchini bread is calling my name! Sounds and looks so good!