Back when cinnamon chips were an exclusive item, I came across this recipe for zucchini bread made with cinnamon chips. Now, I think, you can buy these chips about anywhere. There is nothing better than cinnamon chip zucchini bread fresh from the oven. Mmmm. Mmmm. (Terry)
CINNAMON CHIP ZUCCHINI BREAD
Combine in a large bowl:
3 C flour, 1 tp baking soda, 1/4 tp baking powder, 1 tp cinnamon, and 1 tp salt.
In a smaller bowl, whisk together:
3 eggs, 2 C sugar, and 1 tp vanilla.
Stir into wet ingredients:
1/2 C sour cream, 1 C vegetable oil, and 2 C shredded zucchini.
Add wet ingredients to dry ingredients and stir just until combined.
Add 1 1/2 C cinnamon chips, just barely stirring. (This leaves you just enough chips from the bag to enjoy while the bread is cooking.)
Pour batter into two grease loaf pans: 8 1/2" x 4 1/2". Bake 55-65 Minutes or until done. Cool 10 minutes before removing from pans.
NOTE: If you coat the chips with some of your flour before adding to the batter, it will help prevent all your chips from sinking to the bottom of the pan while your bread cooks.