Happy Monday! I’ve got good news. First, I have a way to motivate you to finish baking off any extra zucchini you have waiting to be used, and second we’ve got an awesome giveaway worth over $700!
If you have zucchini lingering in your garden or any frozen zucchini bread in the freezer, just make french toast! I love the sweet bread dipped in egg and milk and fried up in butter with a side of fresh jam. It’s a recipe to wake you up in the morning. It’s simple to do and has the fancy wow factor without the fancy work. We first posted this recipe over at Somewhat Simple, where you can find great ideas for recipes, home and kids.
As for the giveaway, the BlendTec is one of my most favorite kitchen tools. I use it to make blender pancakes, smoothies, soup, homemade mayonnaise and salad dressing. Now you can have one too for free! Just like some of our blogger friends at the end of this post for an entry to win this multi-talented tool!
Now for the recipe: since the zucchini this year was prolific, I made a triple batch of zucchini bread and saved one of the three loaves for breakfast french toast. The family greeted the breakfast with applause, so I know it was a win in my culinary world.
I actually cheated a bit and made the zucchini bread healthier, so it wasn’t too sweet when my kids poured on the syrup and my husband spooned on the whipped cream.
This is the recipe I adapted for the zucchini bread over at Food.com, but feel free to use your favorite. This is a single recipe, so double or triple according to your needs.
1 1/2 cups zucchini
1/2 cup oil (I used coconut)
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
In a medium bowl, stir the flour, soda, powder, salt cinnamon and nutmeg together. In a separate bowl beat the oil and brown sugar until combined. Add the eggs and stir after each addition. Stir in the zucchini. Add the dry mixture to the wet mixture and stir until just combined. Pour into a large loaf pan and bake at 350 degrees for 45 minutes- one hour, or until a toothpick inserted comes out clean.
To make the french toast:
zucchini bread loaf
8 eggs
1 cup whole milk
1 teaspoon vanilla
2 tablespoons butter
Let the bread cool completely. I think it works best to wait at least a day after the bread has been cooked before making the french toast. Slice the bread into thin slices. In a shallow bowl beat the eggs, then add the whole milk and vanilla and stir until combined. I like cooking my french toast on an electric griddle heated to 325 degrees, but a pan on a stove over medium heat works fine too. Grease the pan with about one tablespoon of butter, then dip the zucchini bread slices one at a time into the egg mixture. Place the bread slices on the griddle and cook until the bottom is brown, then flip and cook until the other side is brown.
Serve with syrup, jam, fruit, cream.
- For the Zucchini Bread:
- 1½ cups zucchini
- ½ cup oil (I used coconut)
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1½ cups whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- To make the french toast:
- zucchini bread loaf
- 8 eggs
- 1 cup whole milk
- 1 teaspoon vanilla
- 2 tablespoons butter
- In a medium bowl, stir the flour, soda, powder, salt cinnamon and nutmeg together. In a separate bowl beat the oil and brown sugar until combined. Add the eggs and stir after each addition. Stir in the zucchini. Add the dry mixture to the wet mixture and stir until just combined. Pour into a large loaf pan and bake at 350 degrees for 45 minutes- one hour, or until a toothpick inserted comes out clean.
- Let the bread cool completely. I think it works best to wait at least a day after the bread has been cooked before making the french toast. Slice the bread into thin slices. In a shallow bowl beat the eggs, then add the whole milk and vanilla and stir until combined. I like cooking my french toast on an electric griddle heated to 325 degrees, but a pan on a stove over medium heat works fine too. Grease the pan with about one tablespoon of butter, then dip the zucchini bread slices one at a time into the egg mixture. Place the bread slices on the griddle and cook until the bottom is brown, then flip and cook until the other side is brown.
- Serve with syrup, jam, fruit, cream.
