Moist, tender zucchini bread loaded with cinnamon chips and topped with a sweet cinnamon sugar topping. A quick bread perfect for any time of day.
This recipe was one my husband asked me to create. He loves my Snickerdoodle Bread and he loves my Zucchini Bread, so he thought it would be fun to combine the two. This bread smelled heavenly while it was baking and I couldn’t resist snacking on a piece when it was hot from the oven. Although, if you can wait, it slices much better when it’s cool. And if you can wait a whole day, it’s even more moist and delicious the next day.
My daughter and almost 2 year old grandson help me bake this bread. He loves measuring, helping get items from the pantry, but most of all cracking the eggs. They bought a new house and are moving out this weekend. I’m going to miss that little guy so much.
If you have picky eaters peel your zucchini before you grate it so that you can’t see the zucchini. You really can’t taste the zucchini once it’s baked in the bread. It just adds moisture and body to the bread.
Zucchini bread never lasts very long at our house these four mini loaves were gone in 24 hours. Although soon I’ll have three less people to eat and appreciate my baked goods. I’m going to miss that too.
Cinnamon Chip Zucchini Bread
Ingredients
Bread
- 2 ⅓ cups flour
- 1 ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup sugar
- ⅓ cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup light sour cream
- 3 cups grated zucchini peeled*
- 1 ½ cup cinnamon chips 1 package Hershey's
Cinnamon Topping
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees. Grease and flour 2 loaf pans (I used 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.
- Prepare Cinnamon Topping: Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pans.
- Bake for 50-60 minutes (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.
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!