The other day I was in the middle of one of my pinning sprees and a chocolate zucchini bread kept popping up. I mean, I’d go to the popular tab, it would be there. I’d go to the food tab, it was there too. I’d go to my home page and 4 people I follow had pinned it. It was haunting me.
So yesterday I was making this to go with dinner and the whole time I was whispering to myself “Please have leftover zucchini. Please have leftover zucchini. Pleeeease….” And luckily I did but then I went to my baking cabinet to get the chocolate and there was none. No chips, no chunks, not even a Hershey’s bar leftover from s’mores. (I’m not saying that my husband fed all the chocolate to the kids while he was on leave but… yeah…)
I did have a bag of cinnamon chips and since zucchini bread is usually filled with cinnamon, I knew it would be delicious. They turned out so soft and delicious! My oldest wouldn’t touch the zucchini in that rice dish I linked up there but he gobbled these up without complaint.
- 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
- 1 cup vegetable oil
- 2 cups grated zucchini
- 1 1/2 cups cinnamon chips
Preheat oven to 350F. Line 2 12-cup muffin tins with liners or spray with baking spray.
Sift together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugar, and vanilla until combined. Beat in sour cream, vegetable oil, and grated zucchini. Slowly add dry ingredients, scraping down the sides of the bowl as you go. Beat in cinnamon chips until just combined.
Fill the prepared muffin tins about 3/4 of the way full.
Bake for 20 - 23 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.