Cinnamon Chip Zucchini Bread Recipe

Published by Melissa on August 12, 2013 | Updated February 27, 2024 | 41 Comments

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Moist, tender zucchini bread loaded with cinnamon chips and topped with a sweet cinnamon sugar topping. A quick bread perfect for any time of day.

This recipe was one my husband asked me to create. He loves my Snickerdoodle Bread and he loves my Zucchini Bread, so he thought it would be fun to combine the two. This bread smelled heavenly while it was baking and I couldn’t resist snacking on a piece when it was hot from the oven. Although, if you can wait, it slices much better when it’s cool. And if you can wait a whole day, it’s even more moist and delicious the next day.

My daughter and almost 2 year old grandson help me bake this bread. He loves measuring, helping get items from the pantry, but most of all cracking the eggs. They bought a new house and are moving out this weekend. I’m going to miss that little guy so much.

If you have picky eaters peel your zucchini before you grate it so that you can’t see the zucchini. You really can’t taste the zucchini once it’s baked in the bread. It just adds moisture and body to the bread.

Zucchini bread never lasts very long at our house these four mini loaves were gone in 24 hours. Although soon I’ll have three less people to eat and appreciate my baked goods. I’m going to miss that too.

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4.75 from 4 votes

Cinnamon Chip Zucchini Bread

Cook Time1 hour hr

Total Time1 hour hr

Course: Quick Breads

Keyword: baking, Chocolate, Dessert

Servings: 4 mini loaves

Author: Barbara Schieving

Ingredients

Bread

2 ⅓ cups flour
1 ½ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
1 cup sugar
⅓ cup canola oil
2 eggs
1 teaspoon vanilla extract
¾ cup light sour cream
3 cups grated zucchini peeled*
1 ½ cup cinnamon chips 1 package Hershey's

Cinnamon Topping

2 tablespoons sugar
2 teaspoons cinnamon

Instructions

Preheat oven to 350 degrees. Grease and flour 2 loaf pans (I used 4 mini loaf pans) and set aside.
Combine flour, baking soda, cinnamon and salt, in a bowl and whisk to combine. Set aside.
In large mixing bowl, beat sugar, oil, and eggs. Mix in vanilla, and sour cream, beat to combine.
Add dry ingredients and mix just until combined. Mix in zucchini and cinnamon chips just until combined.
Divide batter between pans.
Prepare Cinnamon Topping: Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pans.
Bake for 50-60 minutes (30 minutes for mini loaves) or until a toothpick comes out clean.
Cool 5 minutes in pans on a wire rack; remove from pan, and cool completely on a wire rack before cutting.

Notes

Don't leave the bread in the pans more than 5 minutes after you remove it from the oven because the melted cinnamon chips make it difficult to remove once they've cooled.

*Tip: I like to use a salad spinner to spin out excess water in the zucchini. You could also wrap it in towel and squeeze out excess water.

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About Melissa & Barbara

As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

Reader Interactions

Comments

Claudia Matusiak
December 09, 2019 at 4:21 pm

12-9-19 from Spring Hill, Florida. I have made an other cinnamon bread called Snickerdoodle bread which I really like but was hoping this recipe would be moister, which it is. I made this wonderful bread today and thank you for posting the recipe. I would like to add a couple comments for those that are beginner bakers or need just a tad more info. My loaf pans measure 9 1/2″ X 5″ at the top opening and these are really a bit too big for this recipe as my loaves were only about 2 1/2 inches high when baked and were completely done at 45 minutes.. Next time I will use smaller pans to end up with a more loaf shape end results. I also found 3 good size zucchinis about right for this project. With waste from peeling and extra loses from transferring to a towel to ring out and such, I ended up with about a cup extra to freeze for other projects. My total amount put into the mix was 440 grams. Although my loaves were thin they were very tasty and with pan size adjustments will make them again for sure.
Also this year I had trouble locating any grocery that brought in the cinnamon chips for the holidays and I have several recipes I use them in. Buying them on line is soooooooo expensive so I asked my local grocery store to order me a case (12 bags) and they did. I’m set now for holiday baking and beyond. I like cinnamon baked goods all year, not just at the holidays. I ended up paying $2.99 per bag with my order placed through Publix. It took about a week to get them in for me to pick up. I hope my information will be a help to someone wanting to make this recipe a permanent treat in their home.
See Also
Dairy Free Raspberry Chocolates Recipe
Reply
- Barbara Schieving
  December 09, 2019 at 5:56 pm
  
  Thanks so much for taking the time to share you tips Claudia! I especially love that you had your local grocery store order in a case of cinnamon chips for you. Here’s some more of my recipes that use cinnamon chips https://www.barbarabakes.com/cinnamon-zucchini-streusel-coffee-cake/
  https://www.barbarabakes.com/cinnadoodles/
  https://www.barbarabakes.com/molasses-cinnamon-crisps-with-cinnamon/
  Have fun!
  Reply
  - Claudia Matusiak
    December 10, 2019 at 8:17 am
    
    I love you gave me a head’s up on the addition “cinnamon chip” recipes. You are appreciated! Thank You!
    Reply
Claudia Matusiak
December 02, 2019 at 5:16 pm

You have an asterisk next to the peeled zucchini in the ingredients but no foot note to explain. I just found this recipe on line today December 2, 1019 and am hoping I can get an answer before making this recipe. Are you wringing out the zucchini before measuring
the zucchini?
Reply
- Barbara Schieving
  December 02, 2019 at 5:21 pm
  
  Hi Claudia – yes, it was a note about wringing out the zucchini that was missing. I’ve updated the recipe card now. Enjoy!
  Reply
Maria Sanchez
August 07, 2016 at 10:07 pm

Me encantan las recetas y sobre todo para la causa k es
Reply
- Barbara Schieving
  August 08, 2016 at 9:57 pm
  
  Thanks Maria!
  Reply
Madonna/aka/Ms. Lemon
September 30, 2013 at 9:49 am

I came over from WivesWithKnives. What was the bake time for your smaller loaves? I checked, but if you posted that information I missed it. I want to make these in mini-loaves to send home with my favorite relatives.
Reply
- Barbara Schieving
  September 30, 2013 at 9:52 am
  
  Welcome! You cook the mini loaves for 30 minutes. Enjoy!
  Reply
Nutmeg Nanny
August 20, 2013 at 8:18 pm

Oh wow, I really love this recipe! Zucchini bread is a favorite of mine 🙂
Reply
Jenni
August 17, 2013 at 7:51 pm

Delicious! I love zucchini bread, and happen to have some cinnamon chips hidden in my pantry! Guess I need to bake a batch of this and hide it in my freezer! 🙂
Reply
Maureen | org*smic Chef
August 17, 2013 at 9:23 am

Your house must feel pretty big with the little one gone. He’ll be back for some more of this bread and egg cracking. 🙂
Reply
ashlei
August 15, 2013 at 3:37 pm

Mmmm sounds so good! But my has a milk protein allergy, is there something I could substitute the sour cream with? Or just leave it out?
Thanks!
Reply
- Barbara Schieving
  August 15, 2013 at 4:54 pm
  
  Thanks Ashlei – I wouldn’t just leave it out. How about trying a coconut milk “sour cream” alternative http://cassidyscraveablecreations.com/2012/01/easy-peasy-dairy-free-sour-cream.html. I haven’t tried it, but it sounds like a great alternative.
  Reply
Blond Duck
August 14, 2013 at 5:31 am

I’ve always wanted to make zuccini bread!
Reply

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Cinnamon Chip Zucchini Bread Recipe | Barbara Bakes (2024)