Foodie Friday - Cinnamon Burst Sour Cream Zucchini Bread

 

 I apologize for my lack of presence in the blogosphere this last while.  Ever since So You Think You're Crafty, I haven't seemed to be able to get back into the swing of things.  We had an AWESOME time on our trip to Drumheller and Calgary (other than me getting the 24 hour flu).  But I am sure glad to be home.  Chloe and I are now in Edmonton.  Surgery is in on Monday.  I feel like I'm on an emotional roller coaster.  Some days I'm really excited to get it over with and get her on the road to recovery.... other days I'm terrified.  I have visions of her (stubborn, independent, strong willed girl that she is -and love her for it) pulling out IV's by herself or breathing tubes.  She does not like to sit still or be told what to do.  I know we have family all praying for her and that it will be ok.  I'm sure the nurses at the children's hospital have seen it all before -I'm more worried about the mom (aka ME) who hasn't see it all before.

Ok, enough about me -on to Foodie Friday!

My garden has been THRIVING this year.  Well, most of it.  I've given up on my tomatoes... but the zucchini is producing like crazy.  This is what I have in my freezer:

 Enough grated zucchini to last me what seems like FOREVER.  So my wonderful mother has been emailing me link after link of zucchini recipes! LOL.  She bought some cinnamon chips from The Prepared Pantry that she hasn't used yet, so she let me use them to make this recipe for Cinnamon Burst Sour Cream Zucchini Bread from the Prepared Pantry site.

And it was DELICIOUS!  It was so incredibly moist, plus the cinnamon chips melted, leaving behind cinnamon swirls that seemed to have a bit of crystall-y stuff that gave it a bit of crunch -if that makes any sense.

The only problem was one of my loaves stuck on the bottom of the pan, so this is what I got.  Next time I'll use CAKE RELEASE (see THIS post) -it hasn't failed me yet.

Here is a shot of it when it's cut.  Doesn't it look delicious?  I'm so glad I can add that to my list of great foods to make with my never-ending zucchini supply. 

Have a great Friday.  I have some other posts I've been working on writing up -because I've still been baking/cooking and crafting, just have been a slacker when it comes to actually doing up the posts.  I hope to try to schedule those for while I'm gone.  Although, last time I tried the scheduling stuff, it never posted it when it was scheduled.  We'll give it another shot.


The recipe is included below.

Cinnamon Burst Sour Cream Zucchini Bread 

(source: The Prepared Pantry)

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 squash

1 1/2 cups cinnamon chips

Preheat the oven to 350 degrees.  In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt.  Set aside.  In a smaller bowl, whisk the eggs, sugar, and vanilla together.  Fold in the sour cream, oil, and zucchini.  Add the wet ingredients to the dry ingredients and stir until just combined.  Stir in the cinnamon chips.  Pour the batter into two well-greased (or greased and floured) 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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