This Green Chile Zucchini Bread is all the things you love about a delicious zucchini bread, but with a spicy twist. It’s a great mixture of sweet and spicy. The two flavors go together so perfectly.
INGREDIENTS YOU’LL NEED FOR GREEN CHILE ZUCCHINI BREAD
- grated zucchini
- roasted green chile
- sugar
- brown sugar
- eggs
- avocado oil (you can sub vegetable oil)
- unsweetened apple sauce
- vanilla extract
- nutmeg
- ground cinnamon
- all-purpose flour
- baking powder
- baking soda
- salt
HOW TO MAKE GREEN CHILE ZUCCHINI BREAD
(full recipe card below)
- Preheat the oven to 325°F
- In a large mixing bowl, combine the zucchini, green chile, sugar, brown sugar, eggs, avocado oil, apple sauce, vanilla extract, nutmeg, and cinnamon. Mix until fully combined.
- In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt. Mix until just combined.
- Place the dry flour mixture into the wet mixture and mix until it becomes a wet batter.
- Pour your batter into two greased 8 x 4 loaf pans.
- Bake for 55 minutes, until a tooth pick inserted in the center comes out clean.
- Remove from the oven and allow to cool in the pan for 30 minutes before removing.
TIPS AND NOTES FOR GREEN CHILE ZUCCHINI BREAD
This works best with fresh, roasted green chile, but feel free to use canned. This recipe also makes two loaf pans so you can cut it in half if needed.
A good loaf pan goes a long way in making quick breads at home. I am partial to my Williams Sonoma Traditional Finish Loaf Pan. I’ve linked it here (not an affiliate link – I just love it). It cooks very evenly, and the bread releases easily. It doesn’t break the bank either.
CAN THIS BE MADE AHEAD OF TIME?
Yes, it can. It freezes well and will last a couple of days after being made. You’ll need to bake it to completion before storing.
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PinIngredients
- 2 cups grated zucchini
- 3/4 cup chopped roasted green chile
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 1/2 cup avocado oil (you can sub vegetable oil)
- 1/2 cup unsweetened apple sauce
- 3 tsp vanilla extract
- 1 tsp nutmeg
- 3 tsp ground cinnamon
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Instructions
- Preheat the oven to 325°F
- In a large mixing bowl, combine the zucchini, green chile, sugar, brown sugar, eggs, avocado oil, apple sauce, vanilla extract, nutmeg, and cinnamon. Mix until fully combined.
- In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt. Mix until just combined.
- Place the dry flour mixture into the wet mixture and mix until it becomes a wet batter.
- Pour your batter into two greased 9 x 5 loaf pans.
- Bake for 55 minutes, until a tooth pick inserted in the center comes out clean.
- Remove from the oven and allow to cool in the pan for 30 minutes before removing.
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