Cinnamon Zucchini Bread with Cinnamon Chips

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A sliced loaf of Cinnamon Zucchini Bread rests on a white napkin atop a wooden surface, revealing its moist, spiced interior and golden-brown crust. A serrated knife is visible in the background.

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4.80 from 5 votes

Cinnamon Zucchini Bread with Cinnamon Chips

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!

Prep Time15

Cook Time50

Total Time1 5

Servings:

Calories: 259kcal

Author: Melissa Griffiths

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

Cooling Time: Remove the bread from the oven promptly when done, and don't let it sit in the pans for more than 5 minutes before turning out onto a wire rack to finish cooling. This helps the taste and the texture turn out perfectly!

Spice Variations: Feel free to try warm spices like nutmeg, allspice, or cardamom to complement the cinnamon.

Zucchini Varieties: Any type of zucchini works for this recipe, but smaller, younger zucchini tend to have fewer seeds and more tender flesh. If you are using up bigger zucchini that has thicker skin, then you will want to peel it and discard the big seeds.

Storage

Store the cooled bread in an airtight container at room temperature for up to 4 days.
Or freeze for up to 3 months.

Nutrition