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    Home » Seasonal Recipes » Summer Recipes » Gluten-Free Zucchini Bread with Hatch Chiles

    Gluten-Free Zucchini Bread with Hatch Chiles

    Aug 28, 2020 · by Valentina · 20 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Gluten-Free Zucchini Bread with Hatch Chiles is a fantastic quick bread recipe. Sweet, smoky and subtly spiced, it's lovely for breakfast, an afternoon snack or dessert.

    half sliced Hatch Chile Zucchini Bread on red and green cloth

    Roasted chiles add a wonderful smoky, subtly spicy flavor to this zucchini bread, making it both unique and delicious!

    And if you don't want to add the peppers (which is perfectly okay), it becomes a very easy gluten-free zucchini bread recipe.

    With a light and moist interior, and slightly crisp crust, this quick bread is lovely with coffee or tea and makes a great start for the day.

    The Ingredients

    several bright green raw hatch chiles
    • zucchini - Choose firm zucchini with blemish-free, vibrant green skin.
    • roasted Hatch chiles - Hot, medium or mild, depending on preference. Hatch chiles are almost always marked with their heat level where they're sold.
    • eggs
    • grapeseed oil - Or other neutral oil like vegetable.
    • pure vanilla extract
    • granulated ugar
    • Kosher salt - I bake (and cook) with Kosher salt because I like its larger flake size and it usually doesn't contain additives. (If you use table salt, use half the amount.)
    • cinnamon
    • baking soda - If you don’t bake regularly, it’s a good idea to check to be sure your baking soda is still good. To do so, pour a couple of tablespoons of vinegar or lemon juice over about ¼ teaspoon of the baking soda. If it starts to fizz, it’s still good.
    • Cup4Cup Gluten-Free All-Purpose Flour

    (See recipe card below for quantities.)

    Substitutions and Variations

    • Hatch Chiles. In this recipe, Poblano chiles are a good substitute, and you can also omit the chiles all together for a more traditional (gluten-free) zucchini bread.
    • I make this using Gluten-Free Cup4Cup All-Purpose Flour, and you can certainly use regular flour if you'd like. The measurements will be the same. (The baking times may vary slightly depending on which one you use.)
    • Feel free to add chocolate, coconut or nuts. I suggest mini chocolate chips, shredded sweetened coconut and finely chopped pecans or walnuts. Use about 1½ cups total of whatever you add, or any combination thereof.

    Recipe Tips

    • Hatch chiles are one of the few chiles  where hot and mild can be determined, even though they all look the same. They are typically sold labeled as to which they are -- so this is your call. I usually use a mix of hot and mild for this recipe, about 25% to 75%, respectively.

    How to Make it

    (More detailed instructions are in the recipe card below.)

    - Roast and peel the peppers. (Here's an easy step-by-step guide for How to Roast and Peel Peppers.)

    Bundle of charred and roasted Hatch Chiles.

    - Cut the stem end off of each one and use a small paring knife to make a slit in each of the peppers to open them. Remove all of the seeds and set one aside. Then finely chop the others.

    - Grate the zucchini.

    pile of chopped roasted green peppers and pile of grated zucchini

    - Preheat the oven to 350°F, and line two loaf pans with parchment paper -- on the bottom and sides.

    - In a medium-sized mixing bowl, combine the eggs, oil, vanilla, sugar, salt and cinnamon. Whisk until it's very smooth. Wring out the zucchini gently with your hands to remove excess moisture. Then fold it into the mixture, along with the finely chopped roasted peppers. Add the flour and baking soda, and mix just until everything is evenly blended.

    - Divide the batter between the pans. Slice the stem off of the roasted pepper and cut it in half, lengthwise. Carefully, keeping the pieces intact, remove the seeds with the back of a knife. Then place one piece, smooth side up, on top of the batter in each pan. (This is optional.)

    Gluten-Free Zucchini bread batter in loaf pan with roasted hatch chile on top.

    - Bake in the preheated 350°F oven until the top is golden brown, and beginning to crack, about 1 hour.

    Baked Hatch Chile gluten-free Zucchini Bread in loaf pan

    Can you make it ahead?

    While there's nothing quite like a bread right out of the oven, this quick bread will still be delicious if made ahead.

    Room temperature. It will keep well for a couple of days in a tightly sealed container at room temperature.
    Refrigerator. It will keep well for about a week in a tightly sealed container in the refrigerator.
    Freezer. It will keep well for about two months wrapped tightly in plastic wrap or in a heavy-duty zip-lock bag with all of the air removed in the freezer.  

    close up of three slices of Hatch Chile Zucchini bread

    More Sweet Hatch Chile and Zucchini Recipes

    • Coconut Hatch Chile Chocolate Chip Cookies
    • Avocado Zucchini Bread Recipe
    • Chocolate Zucchini Cake
    Baked Hatch Chile Zucchini Bread in loaf pan

    I have Melissa’s Produce to thank for introducing me to Hatch Chiles a handful of years ago, and I’ve been cooking and baking with them ever since. Here's more information about them, and my top recipes I’ve created with them.

    They are a prized New Mexican chile and are available only in August and September.

    I hope you enjoy this gluten-free Zucchini Bread with Hatch Chiles as much as my family and I do.

    This is not a sponsored post.

    One loaf of gluten-free zucchini bread with a few slices cute.

    Gluten-Free Zucchini Bread with Hatch Chiles Recipe

    Valentina K. Wein
    Hatch Chile Zucchini Bread is a wonderful gluten-free quick 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
    5 from 5 votes
    Print
    Prep Time 25 minutes mins
    Cook Time 1 hour hr
    Cooling Time 20 minutes mins
    Total Time 1 hour hr 45 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 16
    Calories 292 kcal

    Ingredients
      

    • ¾ to 1 pound (about 7 to 8 peppers) Hatch Chile peppers, roasted and peeled (click here for How to Roast & Peel a Pepper)
    • about ⅔ pound zucchini
    • 3 large eggs
    • 1 cup grapeseed oil
    • 1 tablespoon vanilla extract
    • 1½ cups granulated sugar
    • 1 teaspoon salt
    • ½ teaspoon ground cinnamon
    • 3 cups Gluten-Free Cup4Cup all-purpose flour
    • 1 teaspoon baking soda

    Instructions
     

    • Prepare the peppers and zucchini. Roast and peel the peppers. (Here's How to Roast and Peel Peppers). Set one aside for later. 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. You will need 1 cup of the finely chopped chiles. Set aside. Grate the zucchini. You will need 2 cups of the grated zucchini.
    • Preheat the oven and prepare the pans. Preheat the oven to 350°F, and line 2 (approximately 8-inch) loaf pans with parchment paper -- on the bottom and sides. Set aside.
    • Make the batter. 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. Wring out the zucchini gently with your hands to remove excess moisture.Then fold it into the mixture, along with the finely chopped roasted peppers. Add the flour and baking soda, and mix just until everything is evenly blended. (Do not over mix!)
    • Fill the pans and bake. Divide the batter evenly between the two pans. Slice the stem off of the one remaining roasted pepper and then cut it in half, evenly and lengthwise. Very carefully, keeping the pieces intact, remove the seeds with the back of a knife. Place one piece, smooth side up, on top of the batter in each pan. (This is decorative and optional.) Bake in the preheated 350°F oven until the top is golden brown, and beginning to crack, about 1 hour.
    • Cool. 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 in the pans on a cooling rack. Lift the bread out with the edges of the parchment paper, slice and serve.

    NOTES

    Nutritional information is only an estimate.

    NUTRITION

    Calories: 292kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 35mg | Sodium: 300mg | Potassium: 64mg | Fiber: 3g | Sugar: 21g | Vitamin A: 89IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg
    Keywords summer brunch recipes, Hatch Chile recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Hatch Chile Recipes

    • Hatch Chile Salsa with Fresh peaches in a terra cotta bowl on an orange stirped cloth with fresh raw Hatch chiles.
      Hatch Chile Salsa with Fresh Peaches
    • two Roasted stuffed Hatch Chiles with Bacon and Eggs
      Stuffed Hatch Peppers with Bacon and Eggs
    • several Seared scallops in cast iron skillet with butter
      Hatch Chile Seared Scallops
    • small brown bowl with hatch chile pepper butter
      Roasted Hatch Chile Butter

    Reader Interactions

    Comments

    1. SueB

      September 05, 2012 at 4:10 am

      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!

      Reply
      • valentina

        September 05, 2012 at 4:07 pm

        Sue, that's awesome! Thank you! xo

        Reply
    2. rosalia levy

      August 12, 2013 at 3:51 pm

      Thank you Valentina,
      I was looking for a recipe like that.
      That looks great!

      Reply
      • valentina

        August 12, 2013 at 5:16 pm

        Thanks, Rosalia! 🙂

        Reply
    3. Sue B

      August 20, 2014 at 1:15 pm

      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

      Reply
      • valentina

        August 20, 2014 at 1:27 pm

        Sue, you're the best! So happy you like this recipe. Thank YOU for sharing in the deliciousness. 😉 xo

        Reply
    4. Susan Biesack

      August 16, 2018 at 12:48 pm

      5 stars
      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

      Reply
      • valentina

        August 16, 2018 at 11:29 pm

        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

        Reply
    5. angiesrecipes

      August 28, 2020 at 10:21 am

      I will have to try this zucchini recipe with chile too. The loaves have such a tender moist texture...absolutely beautiful!

      Reply
      • valentina

        August 30, 2020 at 11:22 pm

        Thank you, Angie! Hope you love it. 🙂 ~Valentina

        Reply
    6. Eha Carr

      August 28, 2020 at 9:07 pm

      5 stars
      Mainly because of lack of time and need, living alone, I have never learnt to make bread. At the moment I am tempted altho' I do not think hatch chillies are available in Australia. If I did some homework I am certain Mr Google could find me a reasonable substitute to try and I love anything zucchini ! No - I would not add anything sweet but, yes, it might join me and a big mug of black coffee quite companionably for breakfast in bed . . . one of the few benefits of having my abode to myself . . . 🙂 !

      Reply
      • valentina

        August 30, 2020 at 11:18 pm

        Ooooh, I love that, Eha. A big cup of coffee with a delicious breakfast in bed. Sounds dreamy to me. Hope you had a lovely weekend. 🙂 ~Valentina

        Reply
    7. David Scott Allen

      August 29, 2020 at 9:00 am

      What a fun combination of heat and sweet! I just got some Hatch chiles from the farmers market and roasting them is today's business at hand. Thanks again for the intro to them!

      Reply
      • valentina

        August 30, 2020 at 11:16 pm

        Awesome, David. My local Farmers Market just today re-opened for the first time since March. It was so great to have our local growers back (and my favorite Hummus, too. 😉 ) I grabbed a bunch of Hatch chiles also. Hope you had fun roasting them over the weekend. 🙂 ~Valentina

        Reply
    8. 2pots2cook

      August 31, 2020 at 5:17 am

      5 stars
      Silly me ! I shared it on FB but did not comment : this is definitely perfect time of the year with all the fruits and vegetables available and this bread makes this season even better 1! Thank you and take care 🙂

      Reply
      • valentina

        September 01, 2020 at 11:30 am

        Thanks so much for sharing, my friend! Hope you love it and that all is well! 🙂 ~Valentina

        Reply
    9. Marissa

      August 31, 2020 at 1:46 pm

      5 stars
      I'm so intrigued by this flavor combination, Valentina. A bit of sweetness and a bit of spice (like the best people 😉 ). Such a perfect texture too!

      Reply
      • valentina

        September 01, 2020 at 11:30 am

        Thanks, Marissa, I love the connection of sweet and spice to people. So true! 🙂 ~Valentina

        Reply
    10. Ron

      September 01, 2020 at 7:36 am

      5 stars
      Oh how I miss the smell of fresh Hatch chiles roasting. But, when we lived in the US and did get them I never thought of putting in a quick bread. Brilliant!! We do have a fresh Hungarian green pepper in our markets now that are very close to a Hatch and is more or less mild. I'll be giving those a try and make a loaf for us and my gluten-free neighbor...

      Reply
      • valentina

        September 01, 2020 at 11:29 am

        Hi Ron! Thanks for checking this out. The Hungarian peppers sound like they'd work really well. Lucky neighbors to have you cooking for them! Hope all is well! 🙂 ~Valentina

        Reply

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