This recipe is famous in our valley. I go to the grocery store and someone asks about it. The girls at the clinic are much more interested in zucchini bread than my blood pressure.
I try to explain that I didn’t develop this recipe; one of our customers did. But she did a good job and she was kind enough to let us publish it.
It’s the cinnamon chips. It’s a burst of cinnamon in every bite. It’s a difference maker. That’s not all. I think the sour cream makes it smoother, moister, and gives it more contrast with the cinnamon chips. In any case, it’s very good.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 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°F.
- Stir the flour to break up the packed bits, making it light and fluffy. Spoon the lightened flour into a measuring cup to get 3 cups.
- 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 1/2-inch loaf pans. Bake for 55 to 65 minutes or until tested done with a toothpick or skewer inserted into the middles. Cool for ten minutes on a rack before removing the loaves from the pan.
Zucchini Bread Sandwiches
I only have experience with zucchini bread sandwiches two ways: PB&J’s and those made with a cream cheese spread, jam whipped into cream cheese. Both are very good.
We make French toast with banana bread so I’m sure you could do so with zucchini bread. When soaked with egg wash, the bread is pretty fragile. Turn it with a spatula; don’t try to flip it with a fork.