Tag Archives: zucchini

French Zucchini Toast

If you follow me on Twitter, you might have seen that I have a lot of zucchini in the freezer to deal with. We love zucchini bread, and like all quick breads it’s crazy easy to make. So I’ve slowly been going through the frozen zucchini by keeping us in zucchini bread. Oh, the hardship.

This morning, as I was pondering what to do about breakfast, my eyes rested on the zucchini bread. “I wonder,” I said to myself, “whether I could make french toast with zucchini bread.” After all, french toast is just an eggy bread. Would what type of “bread” it is matter?

French Zucchini Toast

And the answer is no! It doesn’t matter in the least. In fact, using zucchini bread gave the french toast a distinctly different flavour that I really liked. And hey – it’s just french toast, so it’s super easy to make!

Recipe: make french toast, using zucchini bread instead of regular bread. If you need more specific instructions, read on.

For two servings, you will need:

  • 4 slices of zucchini bread* (about 1/2 to 3/4 inch thick)
  • 2 eggs
  • 1/2 cup milk
  • 1 TB sugar
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1 TB butter

*Note: this would probably be better if you sliced the bread the night before and left it out to dry overnight. I sliced and cooked right away, though, and it worked great, too.

Whisk the eggs with the milk, sugar, vanilla and salt in a bowl with a flat bottom.

Soak the bread slices in the egg mixture, flipping them around to get both sides. Place them on a plate after dipping them. If you have any leftover egg mixture, pour it over the bread slices. Let them sit for about 10 minutes.

In a frying pan, melt the butter over medium-high heat. Carefully lay the soaked bread slices in the frying pan. Fry them on one side for about four minutes, and flip. Cook them on the other side for another 3-4 minutes. Be careful not to burn them!

Serve with a pat of butter and a drizzle of some good maple syrup.

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Garden Retrospective, 2010

We’re still getting days in the high 20s, and the humidex has been bringing the “feel like” temperature well into the 30s, but summer is ending. You can feel it on the wind, and smell it in the air. The trees are still mostly green, but a few are starting to take on their fall yellow cast. The lady at The Preferred Perch was on CJOB’s The Gardener a few weeks ago, and said that she thinks fall will be early this year because the birds are starting to migrate already.


Oh well. I can’t complain too loudly, since this year has been head and shoulders better for gardening than last year. We’ve already harvested more tomatoes this year than we got all of last year. My poor tomato cages are being crushed beneath the weight of the vines this year, and I have my eye on a few monster tomatoes that are starting to ripen. I also have a gigantic bowl of cherry tomatoes already. A good number of those are destined for the freezer to liven up our winter pastas.

The beans are the real story in my garden this year. I think I’ve frozen about 10 pounds of beans so far, and they’re still going! We didn’t do a very good job last year of keeping them picked, so we’re trying to stay on top of it this year.

Also, the zucchini are producing baseball bats. Bleah. I prefer my zucchini smaller, because they taste better and don’t have as many seeds. But I think I tried to pack too many plants into a small area this year, and the zucchini are being hidden until they’re ginormous. I’m going to have to retool where everything is planted for next year.


And finally, this year I got onions. Starting them from seed is for suckers – I’m doing sets from now on! The onions are a good size, and taste good. They also look like they’ll keep rather well, so I did something else that I’ve never done before. After the sugar snap peas were done, I turned over the bed and replanted it to try and get a late crop of peas, lettuce and onions. I figure that even if we get an early fall, they can take a mild cold snap and still produce well. We’ll see how that goes.

Overall I’m pleased with how everything came out this year. I’m doing my best to save as much as we can (since the two of us can only eat so much produce before surrendering!) and have been making great use of our new freezer. I’ll try to do a post soon about some of the things I’m doing to save the harvest for the coming winter.

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