Dennis Weaver
This is a fabulous zucchini bread recipe. It was given to us years ago by a customer. It is our most requested recipe.
Adding cinnamon chips to your zucchini bread is a game changer. You’ll never go back to plain zucchini bread.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 1 cup vegetable oil
- 2 cups grated zucchini squash
- 1 1/2 cups cinnamon chips
Directions
Preheat the oven to 325 degrees- Stir the flour to break up any clumps, making it light and fluffy. Spoon the lightened flour into a measuring cup to get 3 cups. (Scooping the flour out of the bag or bin compresses the four making it denser and heavier.)
- In a large bowl, whisk the flour, baking soda, baking powder, cinnamon and salt together. Set aside.
- In a smaller bowl, whisk the eggs, sugar, and vanilla together. Fold in the sour cream, oil, and zucchini.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the cinnamon chips. Do not continue stirring.
- Pour the batter into two well-greased 8 1/2 x 4 ½-inch loaf pans. Bake for 55 to 65 minutes or until they test done when stick a toothpick or skewer into the center of the loaves. Cool for ten minutes on a rack before removing the loaves from the pans.
This is a peanut butter and jam sandwich made on cinnamon chip zucchini bread.
See how to make a peanut butter and jam sandwich glazed with cinnamon sugar.
How to Use Cinnamon Chips in Your Favorite Recipes
Cinnamon chips give you a burst of sweet cinnamon in every bite. And we have tested every brand of cinnamon chips. These are the best. They’re made with Vietnamese cinnamon and cinnamon chips are sharper, more flavorful. These cinnamon chips really stand out.
Cinnamon chips are like chocolate chips; they melt in the heat—at 93 degrees. So don’t leave them lying in the sun and stock up before it gets too hot to ship.
We recommend that you don’t ship them in the heat of the summer months.
People who know these cinnamon chips consider them as essential as chocolate chips.
Use cinnamon chips in your favorite recipes:
- For pancakes, add 2/3 cup for each pound of pancake mix
- For yeast breads, add 3/4 cup per loaf
- For cookies, add 1 1/2 to 2 cups per 4 dozen batch
- For muffins, add 1 cup per twelve muffins
- For a sheet cake, add 1 to 1 1/2 cups per large cake
Freezing Zucchini
Zucchini is a wonderful addition to our baking that makes our baked goods moist and succulent. But in Idaho, it's a short-lived bounty. The first frost usually occurs in September and it doesn't take much frost to destroy the plant. Which means, if we want to bake with year around, we need to freeze zucchini.
Fortunately, it's not hard to freeze zucchini, and if done right, your baked goods will turn out as well with frozen zucchini as fresh.
The following article wills show you how to freeze zucchini properly.
Chocolate Zucchini Bread
The zucchini in this bread makes the bread soft and moist and very fudgy. If you grow zucchini, you'll make this recipe every year.
How to Make Chocolate Zucchini Bread
Comments (2)
I love making your cinnamon chip zucchini bread. All my friends rave how great it is.
I do use half sugar and half stevia for less sugar.
When I use just stevia it still tastes great but it doesn’t rise to the same height.
Do you still sell the Knobby Apple bread mix?