Gluten-Free Zucchini Bread with Hatch Chiles Recipe

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

5 from 5 votes

Gluten-Free Zucchini Bread with Hatch Chiles Recipe

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

Prep Time25

Cook Time1

Cooling Time20

Total Time1 45

Course: Breakfast, Snack

Cuisine: American

Keyword: summer brunch recipes, Hatch Chile recipes

Servings:

Calories: 292kcal

Author: Valentina K. Wein

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