Tuesday, November 12, 2013

Cinnamon Chip Zucchini Bread

One of my favorite things to do is bake. Back in my NY kitchen I have everything and anything I need, not so in Florida. I'm also NOT good with change as Myra and Dawn well know. I'm in a new kitchen, winging it. 

 Good deal on the zucchini (88 cents a pound) I wanted to make one of Carol's zucchini breads. There is a list of breads I plan to make and this one she adapted from Barbara Bakes. Carol's adapted recipe uses Greek yogurt and Watkins Caramel Extract.

The cinnamon chip were a challenge to find. I spoke to someone in Walmart and she said they didn't have them. Being a pushy New Yorker  I asked if they planned to get them in. She wasn't sure but said she would put a order in for them. I checked next week and there they were.

A warning. If you are on a diet or have someone in the house on the diet do NOT make this bread unless you have lots of will power to have just one slice. It's THAT good!


2 1/3 cup all purpose flour
1 1/2 teaspoon baking  soda
2 teaspoons ground cinnamon ( I used saigon cinnamon)
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup vegetable or canola oil
2 large eggs
1 teaspoon vanilla
1 teaspoon caramel extract
3/4 cup vanilla flavored Greek Yogurt or you can use plain yogurt
3 cups unpeeled, shredded zucchini
1 (10 oz) package cinnamon chips

Cinnamon Topping
2 tablespoons raw sugar
2 tablespoons ground cinnamon


Preheat oven to 350 degrees.

Grease and flour two 9 x 5 loaf pans or five 5 x 3 loaf pans, set aside.

In a medium bowl combine the flour, baking soda, cinnamon and salt. Whisk a few times and set it aside.

In another medium bowl combine the sugar, oil and eggs. Mix on low with an electric mixer. Add the vanilla, caramel extract and the yogurt and continue to mix until everything is combined.

Make sure the zucchini doesn't have any water left in it and squeeze excessive out with a towel. Once it's "dry" add it to the egg mixture.

Add the cinnamon chips to the bowl that contains the flour. Add the flour mixture to the egg/zucchini mixture and mix until well combined.

Add the batter to the prepared pans

Combine the raw sugar and the cinnamon and sprinkle over the top of the batter.

Bake in the preheated 350 degree oven for 50-60 minutes  ( large pans) smaller pans-30-35 minutes or until a toothpick comes out clean.

Let cool 5 minutes. Remove from pans and place on a rack and cool completely.


  1. Hoooo boy Linda you got it right-this would be a not so good thing to have around if you're dieting for sure.........it's VERY hard to stay away from because it's so good. We really enjoyed this one too.

    Thanks for the great review and yummy photo-and thank you again Barbara for sharing your fantastic recipe! :)

  2. This looks delicious! I have not seen cinnamon chips around here before. They must have added lovely cinnamon fragrance and flavours to this bread!

  3. Oh boy, this picture has me drooling, even tho I don't eat zucchini. I would probably eat it since it looks so yummy.

  4. I'm impressed by your Wal-mart. Mine would never do that! Instead, I'd be pegged as crazy for asking about something they don't have.

    Zucchini bread is something I've never made. Looks like a good, moist bread. Cinnamon chips sound delicious!

    Thank you for coming by and linking, Linda!

  5. Your zucchini bread looks amazing and I love the sound of the cinnamon chips, but they're definitely not something that's available in my part of the world. Guess I would have to sub in some chocolate chips, which would not be all bad :-)

  6. The Cinnamon Chips sure put this Zucchini Bread over the top! Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
    Miz Helen

  7. I think that might be the best zucchini bread I've seen yet! Cheers