This recipe came to us from Kara Orgill who visits our store in Rigby, Idaho, and is an excellent baker. We loved the recipe and published it in the local paper and the response was incredible: Dozens of people contacted us to tell us that it was the best zucchini bread they had ever tasted. There was a steady stream of people coming to the store to purchase cinnamon chips.
About those cinnamon chips: 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 ever since.
See these cinnamon chips >>
Ingredients:
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
2 cups grated zucchini squash
1 1/2 cups cinnamon chips
Directions:
1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk the flour, baking soda, baking powder, cinnamon and salt together. Set aside.
3. In a smaller bowl, whisk the eggs, sugar, and vanilla together. Fold in the sour cream and zucchini.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the cinnamon chips. Do not continue stirring.
5. 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.
A User’s Guide to Cinnamon Chips
Cinnamon chips are shaped and made like chocolate chips but are made with cinnamon instead of cocoa. In the oven, they melt like chocolate chips leaving tiny pockets of sweet cinnamon. They are mini chips, smaller than standard chocolate chips.
Because they melt at a temperature that is higher than body temperature, they will not melt in your mouth as chocolate chips do. They are great for baking but because they don’t melt in your mouth, they’re not for snacking.
Use cinnamon chips just as you would chocolate chips. If you are making yeast bread, put them in at the end of the mixing cycle so that they don’t melt in the kneading.
How Much to Use
Tastes and recipes vary so you may wish to add more or less than these amounts but these are the recommended starting points:
- For muffins, use one cup for 12 muffins.
- For scones, use 3/4 cup per dozen scones.
- For bread, use 3/4 cup per loaf.
- For quick bread, 3/4 cup per loaf.
- For pancakes, use 2/3 cup per one pound of mix.
- For cookies, use 1 1/3 cups per three dozen cookies.
- For cakes, use 1 2/3 cups for a 9 x13-inch cake.
- To complement the cinnamon chips, add one teaspoon good quality cinnamon.
See these cinnamon chips >>
Selected Recipes
This article was written by Dennis Weaver of The Prepared Pantry. Dennis is a baker, a recipe designer, and a writer. He has written a number of baking guides and books including “How to Bake,” a comprehensive baking and reference book.
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