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Zucchini Banana Bread French Toast

  • Yield: 2 1x



For the Zucchini Banana Bread

  • 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))

For the French Toast

  • 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. 1) Preheat oven to 350 degrees. Blend together the oil, sugar, and eggs until thoroughly combined and fluffy.
  2. 2) In a separate bowl combine the flours, baking soda, and baking powder.
  3. 3) In three additions, add the dry ingredients to the wet, being careful not to over-mix.
  4. 4) Add the milk, vanilla, and bananas and combine until just mixed. Gently fold in the shredded zucchini.
  5. 5) Pour batter into two greased loaf pans. Bake for 45-50 minutes at 350 degrees.

For the French Toast

  1. 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. 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. 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.

Adapted from My Mom's Best Banana Bread