Cinnamon chips have become one of my favorite baking ingredients. They can be hard to find but usually appear in the baking aisle at most grocery store in the fall. If you do find them I urge you to buy several bags (they are made by Hershey) because they make the most delicious breads and cookies and can be substituted in any recipe that calls for chocolate chips.
I’m still looking for ways to use up zucchini so when I saw this recipe at BARBARA BAKES I had to try it. Barbara is the one who originally got me hooked on cinnamon chips and she raved about this bread so I wasn’t surprised that it is as good as it is. When a recipe with cinnamon chips is baking in the oven you won’t believe how heavenly it smells. I love a slice or two with my morning coffee and it makes a quick, easy dessert when you are craving a little something sweet.
The recipe calls for peeled zucchini, but I never peel it. I can see little bits of green in the bread but nobody seems to mind and there is no taste difference between bread made with peeled or unpeeled zucchini. I added a half cup of chopped walnuts because I think they add nice flavor and texture to the bread. Just do whatever suits your taste. Keep your eyes open at your grocery store and if you see a display of cinnamon chips toss a couple bags into your shopping cart. I would bet money that they will become one of your favorite baking ingredient too.
MORE WIVES WITH KNIVES CINNAMON CHIP RECIPES
- 2⅓ cups flour
- 1½ 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
- 1½ cup cinnamon chips (1 package Hershey's)
- ½ cup chopped walnuts (my addition)
- Cinnamon Topping:
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees. Grease and flour 2 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 (and walnuts if desired) 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.
- 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.