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)!
A big thank you again to Melissa’s Produce for my gorgeous Hatch Chiles! And if you can’t find Hatch Chiles at a market near you, you can order them here.
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
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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.
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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.
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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.
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Fold in the grated zucchini and finely chopped, roasted peppers, and combine.
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Add the flour and baking soda, and mix just until everything is evenly blended. (Do not over mix!)
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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.
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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.
Made this – Delicious! And, I got a hot one in the bunch – hooray! It added a wonderful lingering sensation and gave my zucchini bread that extra tasty zip I didn’t know it needed! From here on out, don’t see myself making it any other way….Thank you, Valentina!
Sue, that’s awesome! Thank you! xo
Thank you Valentina,
I was looking for a recipe like that.
That looks great!
Thanks, Rosalia! 🙂
Valentina,
This is by far my FAVORITE zucchini bread recipe! I make small loaves and give (some of) them to friends – promoting hatch chiles and your blog at the same time! I use coconut oil and add walnuts and don’t test my chiles – I love the surprise of the heat!
Thanks for all the deliciousness you share!
xosueb
Sue, you’re the best! So happy you like this recipe. Thank YOU for sharing in the deliciousness. 😉 xo
Well, it’s that time of year again, Valentina! Love this recipe – making a few loaves today. I have taken to replacing the grapeseed oil with coconut oil. It adds a lovely mellow complexity to the bread. Such a great gift for friends and family – and I ALWAYS give you credit and point them to your blog!!! Happy end of summer….xx
Hi Sue, What a fantastic note! Thank you so much. You are so kind to steer friends to my site, and I’m so happy you like this recipe. (Me too!) Happy summer to you too. XOXO ~V
Hatch, Hatch, Hatch…I cannot get enough of them!
Thanks for linking to my tutorial on how to roast them!
Of course, my friend! 😀