Tuesday, August 5, 2014

Zucchini bread with cinnamon chips

If you're wondering where to get cinnamon chips, I found you have to stock up (in these parts, anyway) during Christmas. Seriously, grab a couple of bags. They're great in scones. And, we've discovered, in zucchini bread. However the only way to get Erin to eat it is to call it cinnamon bread. Shane just calls it good. And it must be good, because while he never complains ever about anything I fix, he also rarely raves about things I make. This one got a hearty, "This is good!" from him last night.

Zucchini bread with cinnamon chips (or cinnamon bread)


3 eggs
1/2 cup canola oil
1 cup sugar
2 cups shredded zucchini
2 teaspoons vanilla
3 cups unbleached flour
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup cinnamon chips (you could use chocolate chips, nuts, or craisins)

Mix all that together. Grease 2 loaf pans with coconut oil. Bake at 350 for one hour. Makes 2 loaves.

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