Hatch Chile Zucchini Bread for #BreadBakers
Hatch Chile Zucchini Bread for #BreadBakers might be a good recipe to expand your bread recipe box. This lacto ovo vegetarian recipe serves 8 and costs 39 cents per serving. One portion of this dish contains around 5g of protein, 13g of fat, and a total of 283 calories. A mixture of granulated sugar, baking soda, sour cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Magnolia Days. 37 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. With a spoonacular score of 29%, this dish is not so outstanding. Similar recipes include Hatch Chile Cheese Bread, Cheesy Hatch Chile Pull Apart Bread, and Key Lime Hatch Chile Gelato: How to Use Hatch Chiles.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1¼ teaspoons baking powder
½ teaspoon baking soda
2 hatch chile peppers; roasted, peeled, seeded, and chopped
2 large eggs
1½ cups all-purpose flour
¾ cup granulated sugar
¼ teaspoon hatch chile powder or ground cumin
½ teaspoon salt
1/3 cup sour cream
1/3 cup vegetable oil
1 cup shredded zucchini
Equipment:
loaf pan
oven
whisk
bowl
frying pan
toothpicks
wire rack
Cooking instruction summary:
Preheat oven to 350F. Lightly grease and flour an 8- X 4- X 3-inch loaf pan.Whisk together flour, baking powder, baking soda, salt, and hatch chile powder in a large bowl.Whisk together eggs, sugar, oil, and sour cream in a medium bowl. Stir in zucchini and hatch chile peppers.Add wet ingredients to dry ingredients and stir to combine until dry ingredients are just moistened.Spread batter evenly in prepared pan. Bake for 1 hour or until a toothpick or cake tester inserted in the center comes out clean.Cool bread in the pan for 10 minutes. Remove bread from pan and cool completely on a wire rack.
Step by step:
1. Preheat oven to 350F. Lightly grease and flour an 8- X 4- 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.
6. Bake for 1 hour or until a toothpick or cake tester inserted in the center comes out clean.Cool bread in the pan for 10 minutes.
7. Remove bread from pan and cool completely on a wire rack.
Nutrition Information:
covered percent of daily need
