4 Yummy Ideas for Leftover Zucchini Bread
From zucchini bread truffles to double-decker French toast, Betty blogger Megan DeKok shares her go-to ideas for using up the last of the loaf.
Zucchini Bread Truffles
Did you know you can turn leftover zucchini bread into cake truffles? To start, gather your ingredients. You’ll need leftover zucchini bread, Betty Crocker Whipped Cream Cheese Frosting, high-quality white chocolate pieces and walnuts. To make the truffles, crumble your zucchini bread into a large bowl. Stir in ½ cup of the frosting until thoroughly combined, adding additional frosting, 1 tablespoon at a time, until the right consistency is reached. Scoop the cake-frosting mixture into tablespoon-sized portions and roll into a compact ball with your hands. Place on a parchment-lined baking sheet and pop in the freezer for 30 minutes.
Stuck with just a couple slices of zucchini bread? Try sandwiching your favorite ice cream in between and sprinkle the ends with walnuts. (Just set the ice cream out for a few minutes so it softens up.) Making these with coffee ice cream is my favorite—it’s a fun way to play on your favorite breakfast flavors.
Do you have a favorite way to use up leftover zucchini bread? Feel free to share your tried-and-true techniques in the comments section below!