When the end of summer rolls around, the zucchinis start coming and seem to never stop. While a bountiful harvest is always exciting, there comes a time when you just run out of ideas for what in the world to make with your hundredth zucchini! If you’re looking for a new recipe to use up your squash bounty, this Hatch Chile Zucchini Bread is the perfect recipe to add to your collection.

A savory twist on the classic sweet zucchini bread, this loaf packs a punch of spice and flavor in every bite. The use of canned hatch chiles makes the recipe a breeze to prepare. Some baking staples, a cup of shredded zucchini, and a heaping spoonful of sour cream come together to form the most delicious batter. Pop it in the oven for about 60 minutes, or until cooked through the center. Allow the loaf to fully cool before slicing for the best results. We know it’s tough, but the bread is worth the wait.

The perfect balance of sweet, savory, and spicy, this easy bread is bound to be a hit no matter the occasion. Toast up a slice for breakfast with a little butter, pair it with your favorite bowl of chili, or drop a loaf off to your neighbor! Go ahead and give Hatch Chile Zucchini bread a try and we’re sure you’ll have a new favorite to add to the recipe box!