CINNAMON BURST ZUCCHINI BREAD

from Bonnie Ferguson

Ingredients
3 cups all purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
3 large eggs
2 cup granulated sugar
1 tsp. vanilla
1/2 cup sour cream
1 cup vegetable oil
2 cup grated zucchini squash
1  1/2 cups cinnamon chips

Directions
Preheat oven to 350 degrees

1. In a large bowl, whisk the dry ingredients together. Set aside

2. In a smaller bowl, whisk the eggs, sugar and vanilla together.  Fold in the sour cream, oil and zucchini.

3. Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the cinnamon chips.  Do not continue stirring.

4.Pour the batter into 2 well greased 81/2 X 41/2 inch loaf pans.  Bake for 55-65 minutes or until done.  Cool for 10 minutes on a rack before removing the loaves from the pans.