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Hatch Chile Zucchini Bread by Magnolia Days

Hatch Chile Zucchini Bread

Hatch Chile Zucchini Bread is moist and sweet with a kick of heat. Green vegetables and chile peppers are inside this delectable treat.
Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf
Author Renee Dobbs

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

  1. Preheat oven to 350°F. Lightly grease and flour an 8 1/2- X 4 1/2- X 3-inch loaf pan.
  2. Whisk together flour, baking powder, baking soda, salt, and hatch chile powder in a large bowl.
  3. Whisk together eggs, sugar, oil, and sour cream in a medium bowl. Stir in zucchini and hatch chile peppers.
  4. Add wet ingredients to dry ingredients and stir to combine until dry ingredients are just moistened.
  5. Spread batter evenly in prepared pan. Bake for 1 hour or until a toothpick or cake tester inserted in the center comes out clean.
  6. 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.