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A number of years ago we visited a Great Harvest bakery in Salt Lake City 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 to "Find us those chips!"
Several months later he did and we've been using them in bread muffins and cookies since. Soon we were selling them in the store and online.
Kara Orgill is a friend, a customer, and an excellent baker. One day she was in the store, "You've got to try this cinnamon chip zucchini bread that I made."
She gave us the recipe. We tried it and loved it. It was moist and chewy loaded with sour cream zucchini and cinnamon chips. The cinnamon chips gave it a burst of cinnamon in every bite.
We gave the recipe to people in the store. Then we published it in the newspaper several times. It caught on like wildfire. People were giving it to their neighbors and publishing it for friends.
That was several years ago. Now during zucchini season nearly every day we have people in the store tell us how good Kara's zucchini bread is.
Kara's Cinnamon Chip Zucchini Bread
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 350 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.