First let me tell you, this week sucks. there, I said it. Sucks with a capital S. And it’s only Wednesday. Hump Day! I am saying this in my best Caleb (the Geico commercial camel voice, you know him, right?).
This bread is going to get me over the hump. I feel I need to tell you this so you know my state of mind. I am in a sweet eating, carb loving, caffeine driven, no motivation to do anything but feel bad that my yoga pants are too tight, give me more dessert state of mind. Just keepin it real. I’ll snap out of. Just gotta get over the hump.
At least the ingredients in this bread won’t make me feel too guilty. And, I’ve got to say, this is the best zucchini bread ever. Cross my heart. Best ever.
It is super dense and moist, you’d never know that it wasn’t loaded with fat. The flavor combination of the zucchini and cinnamon was wonderfully different. I found it a tad sweet from the chips for my taste. I may actually go a little lighter on the chips the next time and cut it down to 3/4 of a cup instead of an entire cup. They made the loaf look a bit orange too. Not a big deal, just a little detail not usually found in zucchini bread. Carrot cake, sure. Not zucchini bread. I also added walnuts because well, I love walnuts in baked goodies. They taste great and add health benefits too. Obviously feel free to leave them out if you choose. But that would just be plain wrong. I’m just sayin.
Of course my favorite part of this bread is that it comes together in no time. It’s all mixed by hand, no mixer required. I love that!
Oh, and it uses up some of those extra zucchinis you have lying around. Can’t beat that right?
Let me know how you liked it! I love to hear your reviews.
Cinnamon Chip Zucchini Bread
- 2 large eggs
- 1/2 c. honey
- 1/3 c. coconut oil, melted
- 1/4 c. plain, nonfat Greek yogurt
- 1/4 c. low-fat buttermilk
- 1 tsp. vanilla extract
- 2 c. white whole wheat flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 2 tsp. ground cinnamon
- 2 c. shredded zucchini (not squeezed dry)
- 1 c. cinnamon chips (Hershey’s)
- 1/2 c. walnuts, chopped (optional)
- 1 T. sanding sugar or turbinado sugar
- 1/2 tsp. cinnamon
- Preheat the oven to 350F. Grease a 9×5-inch baking pan; set aside.
- In a large bowl, whisk together eggs, honey, coconut oil, Greek yogurt, buttermilk, and vanilla.
- Add the flour, salt, baking soda, baking powder, and cinnamon; stir until just incorporated.
- Stir in the zucchini and add cinnamon chips and walnuts (if using) and mix until combined.
- Pour the batter into the prepared pan.
- Sprinkle with remaining cinnamon and sugar.
- Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes, and then remove from pan and set on wire cooling rack to finish cooling.
Original recipe slightly adapted by I Heart Eating