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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Mango Lassi

I’ve told you that we have been falling in love with Indian food lately. Sometimes I cannot get enough of it. Maybe it’s that smoothness of the curry sauces, of the simplicity of the ingredients, or heck all of the spices that just make for a wonderful meal. I can tell you that my freezer is pretty much loaded with garlic naan right now as well, and my closet is full of a variety of dal. Yes, we are true fans.

There is however a wide variety of desserts and drinks that the Indian culture bring to the table, and one of those are lassi. Think of lassi as the Indian smoothie. The basic version is really yogurt, water, and spices, however there are also savory types, and sweet types of lassi. I’m a fan of the sweet type, and hence the mango lassi. This mango lassi is not only delicious, but it is super refreshing on a hot afternoon.

Mango Lassi Recipe
Mango Lassi

Let’s get started.

Ingredients:

  • 1 mango, peeled, and chopped
  • 1 tbsp sugar
  • 1 cardamom seed
  • 1 cup of plain yogurt
  • 1 cup of milk
  • 1/2 cup of ice

Add everything to a blender, and blend until smooth.

Mango Lassi Ingredients

The result is nothing short of amazing. It’s smooth, creamy, and slightly sweet. It’s perfect on any summer afternoon, and one that my daughter and I fell in love with. Hope you enjoy!

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Indian Coconut Soup

Not too long ago, I had asked my wife if she was interested in going out to lunch. Obviously she was ecstatic (I think), and then I gave her a couple of choices. I was leaning very heavily on Indian food, and while I never thought my wife to be all that interested in Indian cuisine, she happily agreed. We checked out this local place called India Garden in Milwaukee. The restaurant was hidden back in a strange area just off a busy street, but the exterior looked nice, and there were plenty of cars in the lot which is most likely a good sign. Upon entering, the interior was super clean and nice, and the service from the start was awesome. Good signs.

This place was packed with natives, which to me, is always a great sign. We took a look at their buffet, and it looked really, really good.

Indian Coconut Soup Recipe

After we devoured pretty much everything they had to offer (and what they offered was probably the best I have had in Milwaukee), my wife said she wanted to try to the coconut soup. Coconut soup? She was in heaven, and insisted I had to try it. So, as a good husband would, I did, and only did because I knew that I would be making this for her in the very near future. That’s when I did, and she was, again, back in love.

Ingredients:

  • 1 tbsp unsalted butter
  • 1/2 cup shredded coconut
  • 1 tsp ground cardamom
  • 4 tbsp honey
  • 14 oz can of coconut milk
  • 2 cups of milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch of salt

I know… It’s a bit sweet, and strange (in a good way) to say the least, and that’s what makes this one pretty exciting. Think of it as a soup dessert, and a perfect way to end a meal. I also thought that this would be great served chilled (and it was), and blended up with some ice, almost like a Mexican horchata.

This is super easy to make and can be served immediately.

Start by heating a sauce pan on medium heat. Add in the butter, and let it melt.

Once melted, add in the shredded coconut, and give it a good stir with a wooden spoon. Keep stirring it around for about 4 minutes or so.

How to make Indian coconut soup

 

Next add in the cardamon, cinnamon, and nutmeg, and give another good stir. Lightly toast all of this for about a minute, then pour in the coconut milk, and regular milk. Throw in the pinch of salt, stir, and reduce the heat to a simmer, cooking for about 20 minutes.

Now you are ready to serve.

Ladle in the Indian coconut soup into a small soup bowl, and dig in.

Sweet and delicious, this Indian coconut soup is a total surprise and is a perfect finish to practically any meal. Did I mention how awesome cardamon was? If you have never tried it, just let me tell you it goes very, very well with cinnamon and nutmeg, and has this perfect citrus and floral note that will definitely get your taste buds moving. Hope you enjoy!

Indian Coconut Soup
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 tbsp unsalted butter
  • ½ cup shredded coconut
  • 1 tsp ground cardamom
  • 4 tbsp honey
  • 14 oz can of coconut milk
  • 2 cups of milk
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 pinch of salt
Instructions
  1. know… It’s a bit sweet, and strange (in a good way) to say the least, and that’s what makes this one pretty exciting. Think of it as a soup dessert, and a perfect way to end a meal. I also thought that this would be great served chilled (and it was), and blended up with some ice, almost like a Mexican horchata.
  2. This is super easy to make and can be served immediately.
  3. Start by heating a sauce pan on medium heat. Add in the butter, and let it melt.
  4. Once melted, add in the shredded coconut, and give it a good stir with a wooden spoon. Keep stirring it around for about 4 minutes or so.
  5. Next add in the cardamon, cinnamon, and nutmeg, and give another good stir. Lightly toast all of this for about a minute, then pour in the coconut milk, and regular milk. Throw in the pinch of salt, stir, and reduce the heat to a simmer, cooking for about 20 minutes.
  6. Now you are ready to serve.
  7. Ladle in the Indian coconut soup into a small soup bowl, and dig in.

 

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