Friday Flowers: Morning Glories and Roasted Hatch Chile Zucchini Bread

Friday Flowers: Morning Glories and Roasted Hatch Chile Zucchini Bread

My Hatch Chile Festival is coming to a close . . . though I might throw a few on the grill this Labor Day Weekend.

And my final Hatch Chile recipe is a sweet one.

A very sweet one!

Sweet and subtly spicy!

While this is truly is a dessert, it’ll surely stand out as a breakfast, brunch, or side.

And why, you may ask, am I pairing Morning Glories with Roasted Hatch Chile Zucchini Bread?

Well, I’m so glad you asked . . .

Each bite of this bread is moist and super sweet.  A second or so after the initial taste, the heat kicks in and it’ll perk you right up — or gently wake you up.  The Morning Glories are very sweet, too — not to eat, but on the eyes — and every morning they very gently wake up, opening their petals to the sun.

Ingredients

  • 6 Hatch Chile peppers, roasted and peeled -- here's how
  • 3 eggs
  • 1 cup grapeseed oil
  • 1 tablespoon vanilla extract
  • 2 cups granulated sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
Read the whole recipe on Weekend Recipes