Cinnamon Burst Sour Cream Zucchini Bread

This recipe came to us from Kara Orgill who visits our store and is an excellent baker.

Several years ago, we visited a Great Harvest® bakery where we tried their cinnamon burst bread.  We loved the cinnamon chips and the bursts of sweet cinnamon they created.  When we got back to the office, we called a food broker, “Find us those chips!”  Several months later he did and we’ve been using them in bread, muffins, and cookies since.


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


Preheat the oven to 325 degrees.

  1. In a large bowl, whisk the flour, baking soda, baking powder, cinnamon and salt together.  Set aside.
  2. In a smaller bowl, whisk the eggs, sugar, and vanilla together.  Fold in the sour cream, oil, and zucchini.
  3. Add the wet ingredients to the dry ingredients and stir until just combined.  Stir in the cinnamon chips.  Do not continue stirring.
  4. Pour the batter into two well-greased 8 1/2 x 4 1/2 inch loaf pans.  Bake for 55 to 65 minutes or until done.  Cool for ten minutes on a rack before removing the loaves from the pan.