Baked Zucchini French Toast Cups


  • 4 cups chopped bread I used whole grain gluten free bread chopped in 1/2-1 inch size pieces
  • 1 cup shredded zucchini about half a medium zucchini - don't pack the shreds!
  • 1 overripe banana mashed
  • 2/3 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 350 degrees and spray a muffin tin with nonstick spray or brush with a vegetable oil.
  2. Combine all wet ingredients. Add chopped bread and stir until evenly incorporated. Let bread soak for 10-15 minutes. Stir again.
  3. Divide the bread mixture into prepared muffin cups.
  4. Bake for 25 minutes. French toast cups should look golden brown.
  5. Remove from oven and let set for 10 minutes.
  6. Serve. French toast cups can be kept in an airtight container in the refrigerator up to 5 days or in the freezer up to 30 days.
Nutrition Facts
Baked Zucchini French Toast Cups
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.