Adding cinnamon chips to your zucchini bread is a game changer. You’ll never go back to plain zucchini bread.
The 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
Cinnamon Chip Zucchini Bread Recipe
- 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
- 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.