Blueberry Zucchini French Toast

Confession time… I’ve been craving all kinds of cake breads lately. I’ve made SO MUCH paleo banana bread from the Against All Grains cookbook that it’s kind of embarrassing. Recently I have gone on a blueberry zucchini bread kick, and yes. This is the second week in a row to make it. But what can I say? Not only does one recipe give me my breakfast for a week, but it makes an awesome mid afternoon snack that I know isn’t *too* bad for me. Best of all, I know that once James is born having lots of muffins on hand will be so nice for those breastfeeding munchies I know I’ll get. 

Blueberry Zucchini French Toast |

So the inspiration for today’s recipe was a combination of my all time favorite Blueberry Zucchini Muffins (that are definitely one of the most popular recipes on the blog!) and the banana bread french toast I had at Breadwinners recently. Y’all. They literally took slices of banana bread and french “toasted” them. I don’t know how I’ve lived this long without thinking about doing that, but let me tell ya… It’s DELISH. By dipping the slices of bread into the egg and cooking in a skillet, the outside gets a nice texture while the inside stays warm and soft. So so good.

Since the blueberry zucchini bread is already sweet, I like keep the toppings pretty simple.The last thing I want is a sugar bomb to go off in my mouth first thing in the morning. ;) Some of my favorite ways to top my blueberry zucchini french toast is with some butter and a drizzle of honey or real maple syrup, with some whipped cream, or just plain butter. It just depends on what I’m feeling like at the moment, but all options are amazing, I promise! 

I cook my french toast fresh in the morning, but bake my bread at the beginning of the week so I can have a quick and filling breakfast without too much hassle in the morning. I like to pair it with some scrambled eggs and fresh fruit for a balanced meal, and I have to say. It’s one of my favorite breakfasts right now! I mean… It just doesn’t get much better than some delicious blueberry zucchini bread french toast.
Don’t believe me? Give it a try and let me know what you think! It will change your life. 

Blueberry Zucchini French Toast |

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Blueberry Zucchini French Toast |

Blueberry Zucchini French Toast



For the bread:

  • 1 1/2 cups whole wheat flour
  • 1 cup almond flour
  • 1/2 cup protein powder (I used vanilla Shakeology)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 3 ripe bananas
  • 1 cup zucchini, shredded
  • 1 pint blueberries
  • 1/3 cup coconut sugar
  • 2 eggs
  • 1/3 cup coconut oil
  • 1/4 cup plain Greek yogurt
  • 1 tsp vanilla

For the french toast:

  • 2 eggs
  • Splash of almond milk
  • 4 slices Blueberry Zucchini Bread
  • Toppings (honey, cinnamon, blueberries, bananas, whipped cream, etc.)


For the bread:

  1. Preheat oven to 350F. Spray the bottom and sides of a loaf pan, and put a piece of parchment paper on the bottom (this will prevent the loaf from sticking to the bottom!
  2. Whisk the whole wheat flour, almond flour, protein powder, salt, baking soda and baking powder together in a medium bowl.
  3. Mash the bananas in a large bowl, then whisk in the zucchini, blueberries, coconut sugar, egg whites, coconut oil, yogrut and vanilla until blended. Add the banana zucchini mixture to the flour mixture and stir until the flour mixture is moistened, but do not over-mix.
  4. Carefully pour into the loaf pan. Bake for 60-70 minutes, or until a knife inserted into the center of the loaf comes out clean.
  5. Cool in the pan for 10 minutes, then remove from the pan finish cooling on a wire rack.

For the french toast (serves 2):

  1. Once the Blueberry Zucchini bread is fully cooled, cut into slices.
  2. Heat a nonstick pan on medium heat. Spray with coconut oil.
  3. Whisk 2 eggs and a splash of almond milk in a shallow container. I’ve found that a square Tupperware bottom works great!
  4. Carefully place a piece of bread in the egg mixture, then flip with a fork so both sides are evenly coated. Place in the heated pan and cook for 1-2 minutes, or until the egg coating is golden brown. Flip and cook the other side for 1 minute. Repeat on the rest of the slices.
  5. Top the french toast with your favorite toppings and enjoy!

Now it’s your turn to talk! Answer one of these questions in the comments below:
What is your favorite go-to breakfast recipe?
Have you ever tried french toasting things other than regular bread?

This post contains affiliate links, which means I receive a small compensation if you purchase an item using that link at no extra charge to you. This is to help keep the blog running, and giving me the ability to bring you amazing content! 

Blueberry Zucchini French Toast |

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I'm becca, and I'm so glad you're here.

I'm a sinner saved by grace who loves staying active and eating healthy. I am married to my high school sweetheart, Isaac, and I'm mama to James and an adorable puppy named Lillie.

meet becca

healthy living blogger


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