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Baked Zucchini French Toast Cups
5
from 1 vote
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Ingredients
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
⅔
cup
milk
2
eggs
1
teaspoon
vanilla
½
teaspoon
cinnamon
Instructions
Preheat oven to 350 degrees and spray a muffin tin with nonstick spray or brush with a vegetable oil.
Combine all wet ingredients. Add chopped bread and stir until evenly incorporated. Let bread soak for 10-15 minutes. Stir again.
Divide the bread mixture into prepared muffin cups.
Bake for 25 minutes. French toast cups should look golden brown.
Remove from oven and let set for 10 minutes.
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.