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Hatch Chile Zucchini Bread Recipe

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

Course Breakfast, Snack
Cuisine American
Keyword summer brunch recipes
Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings 16
Calories 212 kcal
Author Valentina K. Wein



  1. 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.

  2. 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.

  3. 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.
  4. Fold in the grated zucchini and finely chopped, roasted peppers, and combine.
  5. Add the flour and baking soda, and mix just until everything is evenly blended. (Do not over mix!)
  6. 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.

  7. 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.