The sound of water woke me up last night. It was running through the pipes in the house and coming down from the sky. My husband was running the sprinklers because it had not rained. Mother Nature decided to pull a funny with rain. Nothing like paying to water the yard for no reason. Oh well. At least things will be nice and green for a few days. It will go with all the greenness in Hatch Chile Zucchini Bread.
Hatch chile season has arrived. A produce company gave the first notice. I had to make something with them as soon as I saw a photo of those tasty green chile peppers. Luckily there were some in my freezer. I’ve hoarded them since the last batch I received.
Finding hatch chiles in Georgia is difficult. It’s best to order them online. Just do an internet search and you’ll see companies selling them. Locating zucchini is ridiculously easy. Markets will be over flowing with them. Your friends may be trying to unload their garden’s bounty too.
Bread Bakers theme this month is peppers. It’s another reason I dug into my hatch chile stash. Plus my serrano and jalapeño plants are doing so poorly. This hot and dry summer has stressed my container garden tremendously. My pepper plants have leaves and little flowers yet hardly any peppers.
Hatch Chile Zucchini Bread is sweet with a kick of heat. I used hot hatch chiles that were roasted, peeled, and seeded. Heat and flavor is underlying and come in at the end. What you taste first is typical zucchini bread. Then comes in the unique pepper flavor and heat. It sure is a nice way to celebrate this special hatch chile pepper season.
How about more bread recipes with peppers? Scroll way down to find them. There is a nice variety of bread types and pepper heat levels. Thanks to Sue of Palatable Pastime for being the host. For more recipes with hatch green chiles, check out my Hatch Chile Avocado Cream Dip, Hatch Chile Cilantro Slaw, Hatch Chile Tartar Sauce, and Hatch Chile Shrimp Corn Chowder.
Hatch Chile Zucchini Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon hatch chile powder or ground cumin
- 2 large eggs
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1/3 cup sour cream
- 1 cup shredded zucchini
- 2 hatch chile peppers; roasted peeled, seeded, and chopped
Instructions
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Preheat oven to 350°F. Lightly grease and flour an 8 1/2- X 4 1/2- X 3-inch loaf pan.
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Whisk together flour, baking powder, baking soda, salt, and hatch chile powder in a large bowl.
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Whisk together eggs, sugar, oil, and sour cream in a medium bowl. Stir in zucchini and hatch chile peppers.
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Add wet ingredients to dry ingredients and stir to combine until dry ingredients are just moistened.
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Spread batter evenly in prepared pan. Bake for 1 hour or until a toothpick or cake tester inserted in the center comes out clean.
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Cool bread in the pan for 10 minutes. Remove bread from pan and cool completely on a wire rack.
Recipe Notes
Hatch Chile Zucchini Bread is moist and sweet with a kick of heat. Green vegetables and chile peppers are inside this delectable treat.
Peppers, peppers, and more peppers! Take a look at these recipes for bread with peppers from mild to hot:
- BellPepper and Cheese Scones by Basic N Delicious
- Bellpepper and Paneer Stuffed Lattice Bread by Seduce Your Tastebuds
- BellPepper Stuffed Whole Wheat Buns by Sara’s Tasty Buds
- Capsicum Onion Pizza with Wholegrain Base by Ambrosia
- Cheddar and Jalapeño Scones by Herbivore Cucina
- Cheese Stuffed Peppadew Stuffed Buns by Food Lust People Love
- Crushed Red Pepper Grissini by Karen’s Kitchen Stories
- Fatayer Jebneh by Mayuri’s Jikoni
- Green Chile and Cheddar Biscuits by Hezzi-D’s Books and Cooks
- Hatch Chile Zucchini Bread by Magnolia Days (recipe above)
- Jalapeño Bread by Cook’s Hideout
- Jalapeño Flour Tortillas by Hostess At Heart
- Jalapeño Sourdough Corn Bread by Baking Sense
- Msemen Maamer – Moroccan Stuffed Flatbreads by The Bread She Bakes
- Parmesan Cracked Pepper Beer Bread by Cindy’s Recipes and Writings
- Pepper Pav Buns by Sizzling Tastebuds
- Roasted Red Pepper Bread by A Shaggy Dough Story
- Roasted Red Pepper Fougasse by Spiceroots
- Spiced Herb Monkey Bread by Passion Kneaded
- Vegetable Stuffed Braided Bread by My Cooking Journey
- Whole Wheat Spicy Rolls by Gayathri’s Cook Spot
- Zucchini and Pepper Cornbread by Palatable Pastime
What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.
How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.
Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at [email protected].
Stacy says
August 9, 2016 at 9:35 amThat is my kind of loaf, Renee! I’ll bet it’s fabulous toasted too, with butter melting into all the lovely little holes.
maha says
August 9, 2016 at 1:36 pmnever tried this bread…healthy n nice for break fast..
Ansh says
August 9, 2016 at 3:35 pmWe will soon be getting hatch chillies in the market. Such a perfect way to use them in zucchini bread.
Linda says
August 9, 2016 at 4:18 pmIt IS that time of year. All the stores have their roasters set up awaiting the first shipment of the fresh long greens!
I can’t wait. The chiles are certainly the best part, but the cumin really sets it off. Making this for sure!
Wishes for tasty dishes,
Linda
Julie says
August 9, 2016 at 10:38 pmRenee this bread looks absolutely delicious. The crumb looks soft with a bit of a crunch on the exterior.
Karen says
August 9, 2016 at 11:17 pmThat looks so delicious, and the perfect vehicle for all of the zucchini everyone is trying to give us right now. We are so lucky to have Mexican markets where they bring in the fresh Hatch chiles and then roast them right out in front and sell them in bags from the sidewalk. Such a treat to hoard in the freezer.
Kalyani says
August 9, 2016 at 11:51 pmI love how the loaf is uniformly cut into – I end up with crumbs all the time as I am impatient to let it cool down completely ! Baking a loaf like this takes some serious effort…. loved it, Renee 🙂
Namita Durgapal says
August 10, 2016 at 7:45 amHello Renee, your loaf is stunning. So beautifully baked and wonderfully sliced. I love the colours and flavours. This has been bookmarked for sure.
Mayuri Patel says
August 10, 2016 at 4:35 pmRenee love the green coloured loaf. Certainly makes it look so refreshing. Must admit had to google what hatch chile looks like.
[email protected] Cucina says
August 10, 2016 at 8:29 pmRenee this Zucchini bread perfect for this season! Lovely loaf you got there.
sharanya palanisshami says
August 11, 2016 at 2:10 amThe bread must be delicious with the flavorful chilli. I prefer savory breads over sweet one……
Pamela Reichhartinger-Lawlor says
August 11, 2016 at 5:26 pmNot only a great chile recipe but – more importantly for me due to the many courgettes my allotment garden is churning out – a perfect recipe for using courgettes!
Cindys Recipes and Writings says
August 11, 2016 at 7:37 pmWhat a great idea to use up all the extra zucchini!
Pavani says
August 13, 2016 at 9:32 pmWow that is an absolutely stunning looking bread — so flavorful with an amazing crumb. Lovely recipe.
Carolyn says
March 20, 2019 at 11:11 pmDo u have a pistachio bread? Had some in Cloudcroft New Mexico. It was delicious!
Katie Moseman says
April 2, 2019 at 12:56 pmNo, but it sure sounds good! I love pistachios.