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4.75 from 4 votes

Cinnamon Chip Zucchini Bread

Cook Time1 hour
Total Time1 hour
Course: Quick Breads
Keyword: baking, Chocolate, Dessert
Servings: 4 mini loaves
Author: Barbara Schieving

Ingredients

Bread

  • 2 ⅓ cups flour
  • 1 ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 1 cup sugar
  • 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.

Notes

Don't leave the bread in the pans more than 5 minutes after you remove it from the oven because the melted cinnamon chips make it difficult to remove once they've cooled.
*Tip: I like to use a salad spinner to spin out excess water in the zucchini. You could also wrap it in towel and squeeze out excess water.