Wednesday, December 23, 2009

Cinnamon Burst Sour Cream Zucchini Bread

Cinnamon Burst Sour Cream 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 
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 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.

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