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
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. 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!)
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.
Calorie count is only an estimate.