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.
- 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