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.
- 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. Stir in the cinnamon chips. Do not continue stirring.
- 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.