Zucchini Bread French Toast

I’m a big fan of the weekend. I’m most certainly everyone is as well. I mean what is not to love love about the weekend, whether it be a lazy Sunday morning, or the fact that you simply do not have to rush to get to work, only to repeat that routine Monday through Friday. Weekends are important to me just for the simple fact that we can unwind, figure things out on a slower pace, and cook great food.

This past weekend was no exception. As my kids slept in (that seems to be the thing with them now; literally sleeping in to around ten in the morning), I decided that I would make a great use of some leftover zucchini bread I had made. Granted, I pretty much know my kid’s breakfast routine, whether that is a few chocolate chip pancakes, or a spread of nutella on toast, to the classic box 1 or box 2 of random cereal, but when I’m home, I like to make them something warm, and on the stove. As my kids love French toast, I decided I would take a spin on the classic, and see how making zucchini bread French toast would turn out. It turned out awesome!

Zucchini Bread French Toast Recipe
Zucchini Bread French Toast Recipe

Let’s get started.

Ingredients:

  • 2 whole eggs, beaten
  • 1 cup of milk
  • 1 tsp cinnamon powder
  • 1/2 tbsp light brown sugar
  • 2 thick slices of cooked zucchini bread
  • unsalted butter
  • Syrup

To a bowl, add the eggs, milk, cinnamon powder, and light brown sugar. Beat, and beat well.

On medium heat, add a large skillet, and add about one tablespoon of unsalted butter, and let it melt. Swirl it around.

Take a slice of zucchini bread, and be careful as the bread should be on the moist side, and dunk it into to the egg mixture, making sure to coat all sides.

Zucchini Bread French Toast
Zucchini Bread French Toast

Cook for a few minutes, on each side, or until the egg mixture is cooked through. Remove, and repeat.

Serve immediately with syrup or powdered sugar.

My daughter, who loved the zucchini bread in the first place, loved this French toast. It was moist, had that great note of cinnamon, and was balanced with her powdered sugar and syrup. Yes, she uses both. My son on the other hand, and the one who was skeptical of the zucchini bread in the first place as he could see some grated ‘vegetable’, got into this thing and took it down!

If you are looking for something to do with your leftover zucchini bread, give this one a shot. It’s a great, moist, and delicious take on a breakfast classic. Hope you enjoy!

Zucchini Bread French Toast
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 whole eggs, beaten
  • 1 cup of milk
  • 1 tsp cinnamon powder
  • ½ tbsp light brown sugar
  • 2 thick slices of cooked zucchini bread
  • unsalted butter
  • Syrup
Instructions
  1. To a bowl, add the eggs, milk, cinnamon powder, and light brown sugar. Beat, and beat well.
  2. On medium heat, add a large skillet, and add about one tablespoon of unsalted butter, and let it melt. Swirl it around.
  3. Take a slice of zucchini bread, and be careful as the bread should be on the moist side, and dunk it into to the egg mixture, making sure to coat all sides.
  4. Cook for a few minutes, on each side, or until the egg mixture is cooked through. Remove, and repeat.
  5. Serve immediately with syrup or powdered sugar.

 

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Zucchini Bread

I told you that currently my garden is just getting out of control. That’s a good thing, and as uneventful as my life has been, it is a real joy to head back and tend to it, and to pick a handful of vegetables on a daily basis. Besides the tomatoes and cucumbers, zucchini has been in abundance. I’ve given some away to family and neighbors, and I’ve made an interesting zucchini baba ghanoush, but there is more on my counter. My daughter is always itching to make something, and that’s when it came to me to have her make some zucchini bread, not only to keep her busy, but zucchini bread is delicious!

Zucchini Bread Recipe
Zucchini Bread Recipe

To me, zucchini bread is a strong competitor to banana bread, and in all honesty, I may like it better.

Let’s get started.

Ingredients:

  • 2 whole, medium sized zucchini, grated
  • 3 cups all purpose flour
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp nutmeg
  • 2 1/2 tsp cinnamon
  • 1 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 2 whole eggs
  • 2 1/2 tsp vanilla extract
  • 3/4 cup canola oil
  • Cheesecloth, or kitchen towel

You have options here if you want to add anything else into your batter. You can add nuts, dried fruits, or chocolate. I go plain so make sure I can please everyone at the table.

Start by grating your zucchini. You could throw them into a food processor if you want as well, but the grating works pretty good and keeps my kids busy.

Take the grated zucchini, and place all of it into a cheesecloth, or kitchen towel. Have you ever seen how much water gets extracted from zucchini? It’s crazy.

So once you have the zucchini wrapped up, give it a spin, and begin squeezing as hard as you can. Keep squeezing. Take a break, catch your breath, and squeeze some more. You want all of the liquid extracted.  Discard the juice, and set the zucchini to the side.

How to make Zucchini Bread
How to make Zucchini Bread

Next, preheat your oven to 350 degrees. Lightly butter, or use cooking spray, and lube up your bread pan, and set it to the side.

Next, get two bowls out. One for dry ingredients, and one for wet ingredients. To one bowl, add the flour, baking soda, baking powder, nutmeg, salt, and cinnamon. To the other bowl, beat the eggs, then add in canola oil, vanilla extract, and plain and brown sugar. Mix to combine both, then pour in the dry into the wet, add the zucchini, and gently stir to make a batter.

Place the bread pan into the oven, and bake for about 45 minutes, or until when you insert a knife into the middle and it comes out clean. Once clean, remove from the oven, and let it cool to room temperature.

If you are wanting a bit of glaze, like I did, take a bit of powder sugar with a bit of brandy (hey, I’m from Wisconsin), and drizzle that over a slice.

Delicious? Yes, very delicious. Was my daughter happy? Heck yes. If you have an abundance of zucchini, give this one a try. It’s a real winner, and a great snack. Hope you enjoy!

Zucchini Bread
Author: 
Recipe type: Dessert, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 whole, medium sized zucchini, grated
  • 3 cups all purpose flour
  • ¼ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp nutmeg
  • 2½ tsp cinnamon
  • 1½ tsp salt
  • 1 cup sugar
  • ½ cup light brown sugar
  • 2 whole eggs
  • 2½ tsp vanilla extract
  • ¾ cup canola oil
  • Cheesecloth, or kitchen towel
Instructions
  1. You have options here if you want to add anything else into your batter. You can add nuts, dried fruits, or chocolate. I go plain so make sure I can please everyone at the table.
  2. Start by grating your zucchini. You could throw them into a food processor if you want as well, but the grating works pretty good and keeps my kids busy.
  3. Take the grated zucchini, and place all of it into a cheesecloth, or kitchen towel. Have you ever seen how much water gets extracted from zucchini? It’s crazy.
  4. So once you have the zucchini wrapped up, give it a spin, and begin squeezing as hard as you can. Keep squeezing. Take a break, catch your breath, and squeeze some more. You want all of the liquid extracted. Discard the juice, and set the zucchini to the side.
  5. Next, preheat your oven to 350 degrees. Lightly butter, or use cooking spray, and lube up your bread pan, and set it to the side.
  6. Next, get two bowls out. One for dry ingredients, and one for wet ingredients. To one bowl, add the flour, baking soda, baking powder, nutmeg, salt, and cinnamon. To the other bowl, beat the eggs, then add in canola oil, vanilla extract, and plain and brown sugar. Mix to combine both, then pour in the dry into the wet, add the zucchini, and gently stir to make a batter.
  7. Place the bread pan into the oven, and bake for about 45 minutes, or until when you insert a knife into the middle and it comes out clean. Once clean, remove from the oven, and let it cool to room temperature.
  8. If you are wanting a bit of glaze, like I did, take a bit of powder sugar with a bit of brandy (hey, I’m from Wisconsin), and drizzle that over a slice.

 

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The Ultimate BLT Sandwich

I don’t know about you but our vegetable garden is off the charts right now. Tomato plants are taller than I am and blooming like you won’t believe. We’ve picked our share of beans, peas, broccoli, napa cabbage, and berries. It’s a real pleasure to head to the yard every day and harvest what we can, and then prepare a meal with fresh produce. To me, there is nothing more satisfying than that, and I wish I had more land to plant four times the amount that we already have. With that said, it’s tomato season and that means a few things, but one important one. That is it’s BLT season, and I love that season. The BLT screams summer time grub to me, and as I love the basic BLT, I also love changing it up a bit. This is where the ultimate BLT comes into play. This BLT has avocado, and a great garlic hummus that holds everything together.

The Ultimate BLT Sandwich
The Ultimate BLT Sandwich

Let’s get started.

Ingredients:

  • 2 slices of thick cut bread, lightly toasted
  • 3 slices of Nueske’s (or your favorite) thick cut bacon, cooked
  • 1 cup lettuce, chopped
  • 1 whole avocado, mashed
  • 1/2 cup hummus
  • 4 slices of your favorite tomato
  • salt and pepper to taste

Super simple sandwich, and that’s what I love about this one, well, that and everything else that goes into it.

Start by smearing hummus on one piece of the lightly toasted bread. Smear the mashed avocado on the other slice of bread.

Top the hummus with the lettuce, then the bacon, then the tomato slices.

Bacon Lettuce Tomato Avocado and Hummus Sandwich
Bacon Lettuce Tomato Avocado and Hummus Sandwich

Top with the sliced bread with the avocado smear, smear down, and then give a gentle push on the sandwich, binding all of the ingredients.

Now dig in. Open wide on this one. That lightly toasted bread gives great texture to the sandwich. Your bites include everything you want in a sandwich. Light garlic flavor from the hummus, and the creaminess of the avocado pairs so well with the awesomeness of the smokey bacon. This is a true winner of a sandwich. Try adding the hummus and avocado smear to your next BLT, and make it the ultimate BLT sandwich. Hope you enjoy!

The Ultimate BLT Sandwich
Author: 
Recipe type: Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 slices of thick cut bread, lightly toasted
  • 3 slices of Nueske’s (or your favorite) thick cut bacon, cooked
  • 1 cup lettuce, chopped
  • 1 whole avocado, mashed
  • ½ cup hummus
  • 4 slices of your favorite tomato
  • salt and pepper to taste
Instructions
  1. Start by smearing hummus on one piece of the lightly toasted bread. Smear the mashed avocado on the other slice of bread.
  2. Top the hummus with the lettuce, then the bacon, then the tomato slices.
  3. Top with the sliced bread with the avocado smear, smear down, and then give a gentle push on the sandwich, binding all of the ingredients.

 

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Grilled Flatbreads

My in-laws wedding anniversary this past weekend. 46 years. Yep, 46. I think (such a guy not knowing) we have only been married for 14, but 46? Great stuff to say the least. As my wife wanted to plan to take them out for dinner, I made the suggestion to have them over to our house and cook them a comforting meal. I had no idea what I was going to make, but then quickly took into account what I thought they might like. I decided on a couple of appetizers, of which one was a grilled flatbreads, an array of cheese, and a couple of roasted chickens with wild rice and roasted asparagus. The meal turned out great, but one thing I really loved (besides the cheese, of course) was the grilled flatbreads.

How to make Grilled Flatbreads

One thing I love about making these flatbreads, much like making pizza, is that you can go in any direction in terms of cheeses, spices, and sauces. I went with simple flatbreads, using simple ingredients.

Let’s get started.

Ingredients:

  • 1 3/4 cup all-purpose flour
  • 1 1/4 tsp active dry yeast
  • 1/2 tsp kosher salt
  • 1/2 tsp granulated sugar
  • 2/3 cup water
  • 1 tbsp olive oil
  • plastic wrap
  • 2 cups fresh mozzarella balls
  • 1 cup cherry tomatoes, sliced in half
  • 1/2 cup olive oil
  • 1 tbsp dry parsley flakes
  • 1/4 cup fresh dill
  • salt and pepper to taste

To a mixing bowl, or KitchenAid, add the flour, yeast, salt, and sugar. With your dough attachment, give it a good mix. Use a wooden spoon towards the end to finalize your mix.

On a low mixing speed, slowly add in the water, and mix until the dough begins to form. Once it is loosely formed, turn off the mixer, and let it rest for about 10 minutes.

After ten minutes, increase the speed to medium, and mix for about 5 minutes. Add a tablespoon of water at a time if the dough seems too dry. Be careful not to add too much water.

Once the dough is kneaded using your mixer, drizzle in the olive oil, and cover with plastic wrap. Set in a room area of your kitchen, and let it rise until it has doubled, if not more, in size.

How to make grilled flatbread

Once the dough has risen, punch it down, and place on a lightly floured board or counter.

Divide the dough into 4 pieces, and gently roll each one into a ball. Let rest for about 20 minutes.

Next, take a ball, lightly flour, and stretch, or roll with a baking pin into a 1/4 to 1/2 inch round, almost like a pizza. It does not have to be perfect.

Heat your grill. If you are using coals or gas, heat only one side. You will cook the pizza over indirect heat. Me? I used my KettlePizza (I love it).

Once heated, finish your flatbreads.

Add the oil and parsley together and give a good mix.

Brush each flatbread with the oil mixture. Season with salt and pepper, then add some mozzarella balls, sliced tomatoes, and fresh dill. Arrange to your liking.

Slide a flatbread onto your grill, and cook, moving around when the dough begins to cook on the bottom.

Cover, and cook until the flatbreads are cooked, about 5-7 minutes per flatbread. Repeat with the remaining flatbreads.

Not only are these a perfect appetizer, but they are also a really great side dish. The dill and lightly charred underside of these really make these flatbreads shine. So happy anniversary in-laws. May you have many years ahead!

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