Zucchini French Toast

Zucchini French Toast

by Chef Nikki Dinki

Reprinted with permission from her book  “More Veggies Please”

 

I try to keep my recipes as simple as possible while still making them mind-blowingly delicious. And I couldn’t ask you to go from spending 5 minutes on French toast to 35 minutes. So I tested and retested and found the perfect solution for a veggie French toast that’s just as fast and easy as the original. The trick is to use zucchini to replace the milk—its high water content gives you all the moisture you need. So blend up some eggs, zucchini, and seasonings and have yourself an awesome French toast breakfast. After one bite, I bet you’ll ask yourself why you wouldn’t always make French toast with zucchini!

MAKES 4 THICK OR 6 THIN SLICES OF FRENCH TOAST


Ingredients

a stack of zucchini french toast by chef nikki dinki

4 large eggs
½ small zucchini (2½ ounces), peeled
and coarsely chopped (Should make ½ cup)
1 tablespoon honey
1 teaspoon of ground cinnamon
1 teaspoon vanilla extract
Kosher salt
4 large or 6 small slices bread
1 tablespoon unsalted butter
 

Instructions

 
1. Blend the eggs, zucchini, honey, cinnamon, vanilla, and a pinch of salt in a blender or food processor until the mixture is smooth with no chunks remaining, then transfer it to a large bowl.
2. Submerge the bread slices in the mixture ,coating both sides.
3. Heat a large skillet or griddle over medium heat and melt the butter in the pan. Working in batches if necessary.
Arrange the bread slices in the pan and cook until they are golden brown on both sides and still moist, but not wet in the center—about 3 minutes per side. To keep your finished French toast warm as you work, place cooked slices on a wire rack set on a baking sheet and place in an oven set to 200°F.
 

Serving Suggestions and Tips

 
To serve, top with maple syrup, butter, and berries if desired.
NOTE: If you want to use challah bread (pictured), a double batch of batter should be perfect for one loaf of challah bread French toast.
FREEZE IT: Put completely cooled French toast in a food storage bag and freeze for up to 5 months. To thaw, bake in your oven at 350°F for 8 to 10 minutes or microwave on high for 20 to 30 seconds. You can also put the frozen slices directly into the toaster. Before freezing, I often cut the French toast into strips for easy dipping and easier portioning for kid meals.
EVEN MORE VEGGIES: Don’t mind a green look? Leave the skin on the zucchini for added nutrition with no difference in taste. Additionally, ½ cup steamed or canned carrots (8.25-ounce can) works great as a swap for the zucchini.