One of my favorite childhood breakfasts was french toast. Mom always made the best, but Grandpa Z’s was a very close second. He used thick slices of the amazing Hawaiian bread that comes in the pie tin. Dipped into some kind of awesome batter, salted, cooked perfectly.
A while back I came up with my own egg free batter to make a vegan and gluten free french toast. I have made several adaptations, including one made with my homemade Bailey’s and black tea. So good.
I think I have topped even that.
This zucchini bread is perfect on its own. Fluffy and soft, with a perfect crumb and crumbly topping. It is great fresh out of the oven with melted butter. It is great warm and it is great cold.
You must save some slices for french toast. As you dip and cook the french toast pieces, some of the crumbly topping falls off and you just scoop it up with the spatula… cooking it in with the slices… so good.
Look at that crumb topping – getting all over and being so crunchy caramely:
perfect zucchini bread
adapted from cherry zucchini muffins
dairy, egg, soy and gluten free, vegan
makes 12 muffins
2 tablespoons flax seed, freshly ground
1/2 cup warm water
1 1/2 cups gluten free all purpose flour
3/4 cup coconut flour
2 teaspoons baking powder
1/4 + 1/8 teaspoon xanthan gum
1 tablespoon cinnamon
pinch sea salt
2 cups zucchini, grated
1/3 cup safflower oil
3/4 cup maple syrup
Grind flax seed in blender, coffee grinder. Combine 2 tablespoons flax with 1/2 cup water and stir. Place in refrigerator to set into gel (this equals / replaces two eggs).
Prepare crumb topping – recipe below.
In large bowl, combine grated zucchini, oil and maple syrup. In same bowl, add flours but do not stir in. On top of the flours, add baking powder, xanthan gum, cinnamon and salt, stirring into the flours before folding into wet ingredients. Pour into prepared (buttered, sprayed) loaf pan. Top with crumble topping and get into oven.
Bake at 350 for 35-38 minutes or until inserted toothpick comes out clean.
perfect crumb topping
dairy, soy, egg, and gluten free, vegan
tops one loaf
1/3 cup gluten free all purpose flour
1/3 cup brown sugar
2 tablespoons butter (Earth Balance soy free), melted
In saucepan over medium heat (or in microwave safe bowl, ~1 minute in microwave), melt butter. Add flour and sugar to melted butter, stir until combined, resulting in a thick crumbly paste consistency. Crumble over bread before cooking.
So then… you take this bread and you slice it and you dip it into the french toast batter and you cook it and you eat it and you thank me and … and …
zucchini bread french toast
adapted from Baileys and black tea french toast
dairy, egg and gluten free, vegan
makes six pieces
1/2 container (6 ounces) silken tofu
1/2 cup coconut milk (or dairy free milk of choice)
1 teaspoon cinnamon
1 teaspoon vanilla paste or vanilla
6 pieces zucchini bread (or your favorite gluten free bread)
Combine all ingredients in food processor. Thin with more liquid as necessary (silken tofu varies in consistency). Pour into shallow bowl, dip bread pieces into batter and cook on a griddle over medium heat, a minute or two on each side, until cooked through and golden.
Perfect for a weekend breakfast. or a Tuesday.