Cinnamon Zucchini Bread
Cinnamon Zucchini Bread
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Ingredients
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2⅓ cups flour
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1½ teaspoon baking soda
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2 teaspoons cinnamon
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½ teaspoon salt
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1 cup sugar
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⅓ cup canola oil
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2 eggs
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1 teaspoon vanilla extract
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¾ cup light sour cream
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3 cups grated zucchini, peeled
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1½ cup cinnamon chips (1 package Hershey’s)
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½ cup chopped walnuts (my addition)
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Cinnamon Topping:
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2 tablespoons sugar
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2 teaspoons cinnamon
Instructions
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Preheat oven to 350 degrees. Grease and flour 2 loaf pans (or 4 mini loaf pans) and set aside.
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Combine flour, baking soda, cinnamon and salt, in a bowl and whisk to combine. Set aside.
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In large mixing bowl, beat sugar, oil, and eggs. Mix in vanilla, and sour cream, beat to combine.
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Add dry ingredients and mix just until combined. Mix in zucchini and cinnamon chips (and walnuts if desired) just until combined.
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Divide batter between pans.
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Prepare Cinnamon Topping: Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pans.
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Bake for 50-60 minutes (30 minutes for mini loaves) or until a toothpick comes out clean.
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Cool 5 minutes in pans on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
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NOTE:
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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.