Nothing says summer quite like this Roasted Hatch Chile Zucchini Bread recipe! It’s a sweet, short bread full of unexpected deliciousness!My Hatch Chile Festival is coming to a close . . . though I might throw a few on the grill this Labor Day Weekend.
And my final Hatch Chile recipe is a sweet one.
A very sweet one!
Sweet and subtly spicy!
While this is truly is a dessert, it’ll surely stand out as a breakfast, brunch, or side.
Each bite of this bread is moist and super sweet. A second or so after the initial taste, the heat kicks in and it’ll perk you right up — or gently wake you up.
Thank you for coming to my festival and here a few other Hatch Chile Roasting Events (where you can actually show up)!
Melissa’s will be roasting the famous Hatch Chile at selected Bristol Farms stores throughout Southern California and Fry’s in Arizona. There are still opportunities to be a part of this!
Don’t miss out on the taste of the season!
And if you live in New Mexico, or might happen to be there this Labor Day Weekend, you might want to join the Hatch Chile Festival.
This is not a sponsored post.
Nothing says summer quite like this Roasted Hatch Chile Zucchini Bread recipe! It's a sweet, short bread full of unexpected deliciousness!
Makes 2 (8-inch) loaves
- 6 roasted and peeled Hatch Chile peppers (Click here for How to Roast & Peel a Pepper)
- 3 large eggs
- 1 cup grape seed oil
- 1 tablespoon vanilla extract
- 2 cups granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda
Roast and peel the peppers -- here's how to roast Hatch chiles. Then, cut the stem end off of each one and carefully, use a small paring knife or your fingers, to make a slit in each of the peppers to open them. Gently remove all of the seeds, and finely chop the chiles. Set aside.
Preheat the oven to 350 degrees F, and prepare 2 (approximately 8-inch) loaf pans by brushing them with a thin coat of olive oil and dusting them with flour. Set them aside.
In a medium-sized mixing bowl, combine the eggs, oil, vanilla, sugar, salt and cinnamon. Use a whisk or a fork to mix it until it's very smooth.
Fold in the grated zucchini and finely chopped, roasted peppers, and combine.
Add the flour and baking soda, and mix just until everything is evenly blended. (Do not over mix!)
Divide the batter evenly between the two pans and bake in the preheated 350 degree F oven until the top is golden brown, and beginning to crack, 30 to 40 minutes.
Let the bread cool in the pans for about 5 minutes. Use a dull knife to go around the edges of the bread to ensure it's loose, and then cool the bread for at least another 20 minutes on a cooling rack.
As I said yesterday in the Hatch Chile Shrimp Sauté recipe, be sure to taste each pepper before you cook, as their heat varies greatly! Know what you're dealing with!
Among other stores, you can get Hatch chiles right now at Gelson's Market, Whole Foods and Bristol Farms. And of course you can order them here at Melissa's Produce.