Hatch Chile Zucchini Bread is a wonderful summer short bread recipe. Sweet and subtly spiced, it’s lovely for breakfast with coffee or in the afternoon for a snack. I love short breads for breakfast, and this Hatch Chile Zucchini Bread in no exception. It’s lovely with coffee or tea and makes a great start for the day.
What does Hatch Chile Zucchini Bread taste like?
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.
About Hatch Chiles
Hatch chiles are a prized chile and are only available in August and September.
These Southwestern chiles are grown in the Mesilla Valley in New Mexico. The sunlight is intense and and the nights are cool. It’s this climate combination that creates wonderful earthy flavored, subtly sweet, delicious mild or hot Hatch chiles.
Ranging from very mild, to very hot, Hatch Chiles are one of the few chiles where hot and mild can be determined, even though they all look the same.
What’s in this Hatch Chile Zucchini Bread recipe?
- roasted Hatch chiles
- grapeseed oil
- baking soda
Don’t miss out on the taste of the season!
I hope you enjoy this Hatch Chile Zucchini Bread as much as I do!
More sweet Hatch chile and zucchini recipes:
This is not a sponsored post.
Hatch Chile Zucchini Bread is a wonderful summer short bread recipe. Sweet and subtly spiced, it's lovely for breakfast with coffee or in the afternoon for a snack.
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
- ½ 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 and Peel Peppers). 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°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°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.
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