About a month ago I went to this restaurant for breakfast. On the menu they had a Zucchini Bread French Toast. If I’m being completely honest, I didn’t think much of it.
I moved on to my typical scrambled eggs, toast, and bacon. I’m a super simple breakfast kind of girl. Without even realizing it, somebody at the table ordered the Zucchini Bread French Toast. When it came I thought nothing of it, but naturally HAD to try it.
YOU GUYS. I can’t even. This was one of the greatest things I’ve ever eaten. I needed to recreate it and share it with you immediately! You’re welcome.
The base of this french toast is lightly adapted from my Mom’s Best Banana Bread. I REALLY love the way it turned out. Then I took it one step further and turned it into french toast. This recipe works best using a leftover loaf, maybe a day or two old. That is, if there’s any left to spare!
It only takes minutes to turn this into the most epic breakfast of all time. Drizzle it with some maple syrup, and top it off with the most delicious T-Sugars Icing Sugar Mill. This sugar is literally the icing on the cake! It’s the perfect finishing touch, and I LOVE the ready to use container it comes in! No mess!
So, you have two choices. Make this for breakfast today. Or make this for breakfast tomorrow.
Nailed it.
- 3/4 cup vegetable oil
- 1 cup sugar
- 2 eggs, at room temperature
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 2 ripe bananas, mashed
- 1 small zucchini, shredded (about 1 cup)
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup milk
- 1/4 teaspoon ground cinnamon
- Cooking spray
- 1 tablespoon butter
- 6 thick slices zucchini banana bread
- T-Sugars Icing Sugar Mill
- Maple syrup
- 1) Preheat oven to 350 degrees. Blend together the oil, sugar, and eggs until thoroughly combined and fluffy.
- 2) In a separate bowl combine the flours, baking soda, and baking powder.
- 3) In three additions, add the dry ingredients to the wet, being careful not to over-mix.
- 4) Add the milk, vanilla, and bananas and combine until just mixed. Gently fold in the shredded zucchini.
- 5) Pour batter into two greased loaf pans. Bake for 45-50 minutes at 350 degrees.
- 1) In a shallow bowl whisk together the eggs, vanilla, milk, and cinnamon. Heat a large nonstick skillet over medium/high heat. Coat pan with cooking spray, then add the butter.
- 2) Take one slice of zucchini banana bread and soak one side in the egg mixture for 10-15 seconds. Turn over to soak the other side, then add to the skillet. Repeat with remaining slices of bread and cook for 2-3 minutes on each side, until lightly brown.
- 3) Serve immediately, topped with maple syrup and powdered sugar. Try not to drool.
- *This recipe is best using leftover bread. One or two days old.
Bethany @ Athletic Avocado says
Ugh this is genius! So much better than using regular bread!
Life is but a Dish says
Right?! It’s SO good!!!
Karly says
Why in the WORLD have I never thought to make my french toast out of zucchini or banana bread before?! This is seriously genius. Looks incredible!
Life is but a Dish says
Thank you! It takes french toast to a whole new level!!!
Kathleen says
If I don’t have all purpose flour, can I substitute with almond flour? Or do 2 cups of whole wheat flour instead? Or is all purpose a necessity?
Life is but a Dish says
You can sub, but it will change the texture a bit. I’m not sure of the exact measurement, but I think you would use less almond flour…It absorbs more liquid…