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
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.
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.