It’s that time of year the garden is bursting with zucchini and we’re craving zucchini bread! Making an extra loaf lately just so I can make Zucchini Bread French Toast! Oh but wait there’s more! Blueberries are also in season, we’re eating so many I’m surprised we haven’t turned blue, and homemade Blueberry Maple Syrup is the perfect way to top our Zucchini Bread French Toast. YES Zucchini Bread French Toast with Blueberry Maple Syrup, so good I had to post a sneak on Instagram a week ago Sunday when I made it again and couldn’t contain my excitement!
It was my mind all day last Monday and had plans to make another version on Tuesday morning for breakfast but with cooked pears only to wake up to one lonely slice of zucchini bread. Someone ATE MY ZUCCHINI BREAD! So instead I used the lonely slice to top my smoothie bowl.
While I like to try to eat healthy and make classic or family recipes healthier there are some things, like grandma’s zucchini bread, that you really can’t mess too much with. This French toast was meant to fully be enjoyed and yes there are veggies with the zucchini but also sugar and I’m ok with that. I do use coconut palm sugar or a combination of. If you have a healthier zucchini bread recipe you want to use feel free to substitute it and you can still turn it into Zucchini Bread French Toast.
We all know zucchini bread is best enjoyed within a couple days of making it but maybe you have some left over. Not that this every happens in my house but hey I guess it could happen if you make a lot and your family gets sick of eating it. This is a perfect way to use it. Or if you’ve already made countless zucchini recipes and not sure what else to make with it, try this trust me it it’s not just another zucchini recipe. For us I have to make an extra loaf so I can make this.
Blueberry Maple Syrup is a must! It’s easy to make and is the perfect pairing. I even like to add some yogurt (I use coconut milk as it’s dairy free, you can use any plain or vanilla yogurt) to make it a real treat, adding it is optional. Oh and then there’s the pretzels I added last weekend that was what I was feeling and it was amazing but understand that some might not get that and something I wouldn’t add if serving it for company for brunch.
Not that there is anything wrong with that but this would be a real crowd pleaser at a brunch and I personally would want people to enjoy the simple seasonal pairing of the zucchini bread and Blueberry Maple Syrup. My family would understand if I pulled out the pretzels though because putting chips or pretzels on sweeter things, or in sandwiches is how I’ve rolled since I was a kid. Funny thing I don’t really like potato chips otherwise and pretty much only have them in sandwiches or on things and don’t snack on them.
Imagine just sitting there on the weekend sipping coffee. savoring and enjoying each bite. Oh trust me this breakfast will sweeten any morning and put a smile on your face.
Today is Meatless Monday and I wish I was starting off my day and week with Zucchini Bread French Toast with Blueberry Maple Syrup but I made banana bread instead of zucchini bread yesterday. Doesn’t mean I won’t try to make it for dinner, I mean brinner, tonight. I look forward to seeing what’s happening in your kitchen and hope you link up with me and my co-host Deborah and share! I also hope you check out and are inspired by the recipes linked up below.
| Prep Time | 20 minutes (not including making the zucchini bread ahead of time) |
| Cook Time | 10 minutes |
| Servings |
4-6 servings
|
- 1 9x5 loaf zucchini bread (recipe I used below)
- 4 eggs
- 1/2 c dairy free milk (used Ripple Unsweetened Vanilla)
- dash cinnamon
- coconut oil spray or coconut oil
- Blueberry Maple Syrup, recipe below
- other toppings as desired* (used coconut yogurt)
- 1 1/2 c all purpose flour, gluten free if desired
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 c coconut palm sugar or cane sugar
- 2 eggs, or flax eggs
- 1/2 c coconut oil, melted
- 1 c grated zucchini
- 1/2 tsp vanilla
- 2-3 c blueberries
- 1 c pure maple syrup (local Bare Honey Pure Maple Syrup)
Ingredients
Zucchini Bread French Toast with Blueberry Maples Syrup
Zucchini Bread
Blueberry Maple Syrup
|
|
- Heat cast iron pan or griddle over medium heat.
- Slice zucchini bread (you will want to make sure it is completely cooled) into 12 slices.
- In a shallow pan or bowl whisk together eggs, milk, and cinnamon.
- Coat pan/griddle with a little oil.
- Dip bread into the egg mixture, flip, removing excess and place on the hot griddle.
- Cook for about 4 minutes, flip and cook other side.
- Repeat with remaining slices.
- Plate and top with Blueberry Maple Syrup and other toppings as desired.
- Enjoy!
- Bring maple syrup and 2 cups of blueberries to a boil.
- Reduce heat and simmer for 10 minutes.
- Remove from heat and smash blueberries with the back of a spoon.
- Let cool 10 minutes.
- Carefully strain the mixture into a glass jar and stir in optional remaining cup of blueberries.
- Store in glass container in the fridge until ready to serve if you like chilled maple syrup like we do otherwise drizzle over your pancakes or waffles right away.
- Enjoy!
- Preheat oven to 350F.
- Mix sugar, eggs, oil, and vanilla together in a large bowl.
- In a separate bowl mix flour, salt, baking soda, baking powder, and cinnamon together.
- Add dry ingredients into the wet and stir until just combine. Stir in zucchini.
- Line a 9x5 loaf pan with parchment paper and pour in batter.
- Bake for 1 hour and until toothpick comes out clean.
- Let cool for 5- 10 minutes before removing from the pan and placing on a wire rack to cool.
It might be Monday but I'm dreaming about the weekend and Zucchini Bread French Toast with Blueberry Maple Syrup! #MeatlessMonday @MeatlessMonday Share on X
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AZ@…And A Dash of Cinnamon
This reminds me of an amazing breakfast spot I ate at that made their french toast with various breads such as this that you would traditionally eat on their own in San Francisco. It was so good..I had never had anything like it before. So good! Thanks for the memory! I bet this is awesome.
AZ@…And A Dash of Cinnamon recently posted…Strawberry Rhubarb Peach Baked Protein Oatmeal [Clean, Glutenfree, Vegan]
Deborah @ Confessions of mother runner
we are on the same delicious page today! Zucchini for the win
Deborah @ Confessions of mother runner recently posted…Blueberry, Banana, Carrot and Zucchini Squares
Barrie Mooney
ahhh- this looks so good! Now I am already wishing for the weekend.
Barrie Mooney recently posted…Cookbook Review: Simply Vegetarian Cookbook — Fuss-Free Recipes Everyone will Love
Patrick@looneyforfood.com
That syrup is a must!!! Yum