Imagine biting into a slice of bread that perfectly balances the garden-fresh sweetness of zucchini with the fiery kick of roasted Hatch chiles - a culinary adventure that transforms an ordinary quick bread into an extraordinary taste experience. This isn't just another zucchini bread recipe; it's a bold, southwestern-inspired creation that will revolutionize your baking game and leave your taste buds craving more. Whether you're a seasoned baker or a curious food enthusiast, this recipe promises to deliver a mouthwatering blend of comfort and excitement in every single slice.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups grated zucchini
- 1 cup roasted hatch chiles, chopped
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter, and set it aside.
- In a large mixing bowl, combine the grated zucchini and chopped roasted hatch chiles. Make sure to squeeze out any excess moisture from the zucchini before adding it to the bowl.
- In a separate bowl, whisk together the vegetable oil and sugar until well combined. Add the eggs one at a time, whisking after each addition until the mixture is smooth and creamy.
- In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. This will help to evenly distribute the leavening agents and spices throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to a denser bread.
- Fold in the zucchini and hatch chile mixture into the batter, ensuring that it is evenly distributed throughout the loaf.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
- Place the loaf pan in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely.
- Once cooled, slice and serve your delicious roasted hatch chile zucchini bread. Enjoy it plain, or with a spread of butter or cream cheese!
Tips
- Moisture Management: Always squeeze excess water from grated zucchini to prevent a soggy bread texture.
- Chile Selection: Use fresh roasted Hatch chiles for the most vibrant flavor, or high-quality canned chiles if fresh aren't available.
- Mixing Technique: Fold ingredients gently to maintain a light, tender crumb - overmixing can lead to tough bread.
- Spice Customization: Adjust chile quantity based on your heat preference, from mild to wild.
- Storage Hack: Wrap cooled bread tightly in plastic wrap to maintain moisture and freshness for up to 3 days.
- Make-Ahead Friendly: This bread freezes beautifully for up to 2 months, perfect for meal prep or unexpected guests.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
